Serves: 6
Total Calories: 489
1. Cut chicken into thin 1-inch strips.* In a small bowl, mix curry powder, salt, pepper and garlic powder. Sprinkle over chicken mix well. Toss seasoned chicken in almond flour to coat lightly.
2. In a 5-quart Dutch oven over medium-high heat, brown chicken, half at a time, in 3 tablespoons of the butter, adding remaining butter as needed. Return chicken to pan. Add mushrooms and lemon juice. Cook and stir for 1 minute.
3. In a medium bowl, stir broth and cornstarch until smooth. Pour over chicken. Stirring over medium heat, bring to a boil reduce heat to low, cover and simmer for 2 to 3 minutes or until chicken is no longer pink in the center and sauce is thickened.
*Partially frozen or very cold chicken breasts are easier to cut.
This Metropolitan Chicken Breasts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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