Serves: 2
Total Calories: 623
1. In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
2. Turn heat to low. Add sour cream, heavy cream, cumin, nutmeg, allspice, and ground white pepper to skillet simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.
3 Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes serve.
This Middle Eastern Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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