Low Carb Poached Chicken Breasts In Mornay Sauce - 2 Net Carbs

1. 1

   NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.

2. 2

   For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.

3. 3

   While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.

4. 4

   While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.

5. 5

   Remove from heat; swirl in cheese and butter until melted.

6. 6

   Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.