Atkins Sauteed Chicken Recipes

ATKINS SAUTEED CHICKEN

Atkins Sauteed Chicken image

Make and share this Atkins Sauteed Chicken recipe from Food.com.

Provided by Orions Wife

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter, divided
1 tablespoon olive oil
2 lbs chicken thighs, boneless, skinless
1/2 small onion, finely chopped
2 garlic cloves, pushed through a press
1/2 cup chicken broth, reduced-sodium
1 tablespoon balsamic vinegar
1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
2 tablespoons fresh parsley, chopped

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.

ATKINS HERB-ROASTED CHICKEN WITH LEMON

Atkins Herb-Roasted Chicken With Lemon image

Make and share this Atkins Herb-Roasted Chicken With Lemon recipe from Food.com.

Provided by Orions Wife

Categories Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 whole chicken, about 3 pounds, washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup chicken broth, reduced-sodium

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.

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