Brenda, I'm so happy you finally get to have your family portrait scheduled...
I found it for you. I used two small oven baked chicken thighs because I already had them.
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From Dr. Atkins' Quick and Easy New Diet Cookbook, companion to New Diet Revolution, byRobert and Veronica Atkins
Creamed Chicken with Mushrooms
("tastes like the traditional toast accompaniment...w/o the toast")
1 whole boneless chicken breast, cut into 1 inch pieces
1 teaspoon fresh thyme or 1/2 tsp crumbled dried thyme
salt and pepper to taste
3 tablespoons butter
1 cup sliced mushrooms
2 tablespoons minced shallots
1/3 cup dry white wine
1/3 cup chicken stock
1/2 half cup heavy cream
1 tablespoons chopped fresh flat-leaf parsley
Season the chicken with the thyme, salt, and pepper. heat 2 Tbsp of the butter in a skillet over medium-high heat until the foam subsides. Add the chicken and saute' about 3 minutes, until light golden. Add the mushrooms, stirring occasionally, for 2 minutes. Remove the chicken-mushroom mixture from the skillet and reserve.
Add the remaining Tbsp of butter to the skillet and saute' the shallots, stirring occaisonally, for 2 minutes. Add the wine and stock to the skillet. Bring to a boil, lower the heat, and simmer for 5 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Add the cream and gently simmer for another 5 minutes. Return the reserved chicken-mushroom to the skillet, add the parsley, and cook over medium heat for 2 minutes, or until heated through. Serve immediately.
serves two Total carbohydrates: 11.6 grams
per serving 5.8 grams
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