Atkins Sauteed Chicken Recipes

Steps:

• In a large skillet, melt 1 tablespoon butter together with olive oil. Brown chicken in batches. Transfer to a bowl. Melt remaining butter. Add onion to skillet; cook 5 minutes, until softened. Stir in garlic; cook 1 minute more. Add stock, vinegar and oregano. Return chicken and accumulated juices to skillet. Cover and simmer 20 minutes until chicken is cooked through. Sprinkle with parsley before serving.

Steps:

• Heat oven to 350°F Sprinkle chicken with salt, pepper and thyme, inside and out. Loosen skin from breast with and index finger and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan. Roast 1 hour to 1 hour 10 minutes; basting occasionally. A instant meat thermometer should read 170 in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute. Pour off fat from pan. Place pan over 2 burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken.

Steps:

• Season chicken pieces with salt and pepper.
• Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
• Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
• Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
• Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.

Steps:

• Cut chicken breast into chunks, sized to your liking (bite-size).
• Sauté bell pepper, garlic and onion in butter.
• Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste) cook chicken just to to the point where it begins to change color (cooked-color).
• Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
• Stir in taco or chili seasoning.
• Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
• Garnish with sharp cheddar and sour cream.
• NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
• (Options for non-Atkins users).
• Beans (should help for a thicker consistency).
• Rice.
• Garnish with corn chips.