Chicken In Orange Cream, Low Carb Diabetic

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 whole boneless skinless chicken breasts, partially frozen
• salt
• fresh ground black pepper
• 2 tablespoons butter
• 5 tablespoons olive oil
• 2 garlic cloves, minced
• 3 tablespoons thinly sliced green onions, including tops
• 3 tablespoons fresh orange juice
• 2 teaspoons grated orange rind
• 1 cup dry wine
• 3 (1 g) packets splenda sugar substitute
• 1 tablespoon soy flour
• 1/2 teaspoon dry tarragon, crushed
• 1/8 teaspoon curry powder (don't overdo it!)
• 1 cup sour cream
• 4 orange wedges, for garnish

Recipe

• 1 keeping chicken breasts partially frozen, cut them into thin slices.
• 2 let thaw.
• 3 sprinkle breast meat with salt and pepper.
• 4 melt butter and oil in large frying pan over medium high heat.
• 5 quickly cook chicken slices in batches, turning until lightly browned but not totally cooked through keeping them very tender.
• 6 transfer to a platter and keep warm.
• 7 pour out oil and wipe out pan and start again and continue to cook remaining chicken slices in this manner until all the chicken is browned.
• 8 pour off and discard drippings, leaving any browned bits in bottom of pan.
• 9 mix together garlic, onion, orange juice, orange peel and wine and add to the pan.
• 10 bring to a boil, stirring; remove from heat.
• 11 stir splenda, tarragon, curry, and soy flour into sour cream; then stir sour cream into wine mixture.
• 12 return to heat and cook, stirring, until sauce comes to gentle boil.
• 13 season to taste with salt and pepper and add back the cooked chicken tossing to cover with sauce and let simmer a couple minutes to just finish off the chicken and until the sauce has slightly thickened.
• 14 if it becomes too thick, add a bit of chicken broth.
• 15 garnish with orange wedges.
• 16 you might squeeze the orange wedge's juice over all your serving, but be careful or the carbs will add up (about 3-5 carbs per wedge).