Tuesday, December 20, 2011

My fave chicken dish

We eat a lot of meat in this house.  We are a high protein family since I had gastric bypass 4 years ago.  So, over time I have had to reinvent favorite recipes to cut down carbs and fat.  One dish I had just before WLS was Hunter's Style Chicken.  It was amazing, but high carb and fat.  So this is my take on the dish for my family now.

This dish feed my family of 4 (2 adults, 2 small children)

3 skinless chicken breast- split and bone in
corn starch or arrowroot for coating the chicken
1 tbsp olive oil
4 cloves of garlic sliced
1 pound of mushrooms sliced very thin
2 tsp of rice vinegar with garlic
1 cup of chicken stock- reduce sodium
4 tbsp of tomato paste
1 cup water
2 tsp of dry oregano
1/2 tsp of crushed red pepper flakes (or more if you like it spicy)
salt and black pepper to taste

In a large nonstick skillet put in the olive oil and 2 gloves of garlic on medium heat.  Coat the chicken with the corn starch and shake off the excess.  Before placing the chicken into the oil pick out the garlic and save for later.  Cook the chicken until browned.  Now put in all the garlic, the mushrooms, and tomato paste.  Once the tomato paste is cooked out it's raw flavor add in rest of the ingredients making sure everything is combined.  Cook for 45 mins, but if the sauce gets too thick add part water/part chicken stock a little bit at a time.

I serve this with a little salad on the side.  If you don't have to watch your carbs you could have this with mashed potatoes as well and a little garlic bread.

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