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This is an adaptation of a shrimp dish I very much enjoy, I don't have an exact carb count, but from the ingredients I can't imagine it being over around 4-5 grams per serving. Feel free to adapt levels of spice to your personal tastes.
1.5 lbs Chicken Breast, Boneless (about 3 breasts, 1 package)
2 tbsp. Olive Oil
1 tbsp. Butter
4 Cloves Garlic, Minced
3 Green Onions, Chopped finely
3 Tbsp. Tequila
1/2 tbsp. Chilli Powder
2 tbsp. Cayenne Pepper
1/2 tsp. ground Cumin
1/4 tsp. Onion Powder
3/4 Cup Heavy Cream
1/4 Cup (yes, that's right) original Tabasco Pepper Sauce (or 1/3 Cup generic red cayenne pepper sauce, such as Louisiana brand or Red Devil).
Shredded Jack or Goat Cheese to taste
Salt and Pepper to taste
Heat oil in non-stick skillet until it is rather hot (medium high heat) and brown chicken breasts for 4-5 minutes per side, depending on thickness (till they are almost completely cooked through).
Add garlic and green onions and saute with chicken on medium heat for a minute or two.
Add tequila and cook for a couple minutes, allowing the alcohol to have time to burn off.
Add cream and turn heat down to medium-low, letting this all simmer. Add chilli powder, cayenne pepper, hot sauce, butter, onion powder, and cumin (everything left but the cheese). Stir and simmer with chicken for several minutes, until chicken is fully cooked, then remove chicken and set aside in a warm oven.
Cook down the sauce over low to medium low heat until it thickens to a consitency you like, adding salt and pepper to taste. Sauce will continue to seperate as it cooks down, keep stirring it back together (it will do this even on the plate).
Take chicken out of oven and grate desired about of cheese over top, then pour warm thickened sauce over breasts, each breast will serve one (or maybe two if they are large breasts).
Serve with a dollop of sour cream or guacamole, or even a small side salad with guacamole and goat cheese.
When finished the sauce should have a bright red to dark pink color, and be a little thinner than a brown gravy. The oils and butters will seperate slightly from the hot sauce and cream as it is poured, but it should remain fairly mixed all together. The flavor is powerful but full and quite tasty, this dish also goes quite well with shrimp, simply cut down cooking times as not to overdo them.
Let me know what you think if you try this
.
1.5 lbs Chicken Breast, Boneless (about 3 breasts, 1 package)
2 tbsp. Olive Oil
1 tbsp. Butter
4 Cloves Garlic, Minced
3 Green Onions, Chopped finely
3 Tbsp. Tequila
1/2 tbsp. Chilli Powder
2 tbsp. Cayenne Pepper
1/2 tsp. ground Cumin
1/4 tsp. Onion Powder
3/4 Cup Heavy Cream
1/4 Cup (yes, that's right) original Tabasco Pepper Sauce (or 1/3 Cup generic red cayenne pepper sauce, such as Louisiana brand or Red Devil).
Shredded Jack or Goat Cheese to taste
Salt and Pepper to taste
Heat oil in non-stick skillet until it is rather hot (medium high heat) and brown chicken breasts for 4-5 minutes per side, depending on thickness (till they are almost completely cooked through).
Add garlic and green onions and saute with chicken on medium heat for a minute or two.
Add tequila and cook for a couple minutes, allowing the alcohol to have time to burn off.
Add cream and turn heat down to medium-low, letting this all simmer. Add chilli powder, cayenne pepper, hot sauce, butter, onion powder, and cumin (everything left but the cheese). Stir and simmer with chicken for several minutes, until chicken is fully cooked, then remove chicken and set aside in a warm oven.
Cook down the sauce over low to medium low heat until it thickens to a consitency you like, adding salt and pepper to taste. Sauce will continue to seperate as it cooks down, keep stirring it back together (it will do this even on the plate).
Take chicken out of oven and grate desired about of cheese over top, then pour warm thickened sauce over breasts, each breast will serve one (or maybe two if they are large breasts).
Serve with a dollop of sour cream or guacamole, or even a small side salad with guacamole and goat cheese.
When finished the sauce should have a bright red to dark pink color, and be a little thinner than a brown gravy. The oils and butters will seperate slightly from the hot sauce and cream as it is poured, but it should remain fairly mixed all together. The flavor is powerful but full and quite tasty, this dish also goes quite well with shrimp, simply cut down cooking times as not to overdo them.
Let me know what you think if you try this
.
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