Chicken With Bacon, Cream And Thyme Recipe - Cooking Index
Chicken With Bacon, Cream And Thyme Recipe - Cooking Index
| 4 | Boneless chicken breasts - (6 oz ea) - with skin | |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 | Garlic clove - minced | |
| 8 | Bacon | |
| 8 | Fresh thyme sprigs (small) | |
| 1/2 cup | 118ml | Chicken stock or water |
| 1 cup | 237ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat the oven to 350 degrees.
Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.
Heat the vegetable oil in a frying pan that can go into the oven over medium-high heat. Place the chicken breasts, bacon-side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned.
Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15 to 20 minutes until the cream has thickened.
Remove from the oven and season with salt and pepper. Let rest a few minutes before serving.
This recipe yields 4 servings.
Total Carbohydrates: 7.592 grams
Total Carbohydrates minus Fiber: 7.529 grams
Carbohydrates per Serving: 1.89 grams
Carbohydrates per Serving minus Fiber: 1.88 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.