Rosemary Chicken Low Carb Recipes

ROSEMARY CHICKEN (TUSCAN STYLE)

Steps:

• Cut each chicken breast in half. Blot the chicken dry with a paper towel.
• Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter has melted, add the whole garlic cloves and cook for about 30 seconds to flavor the butter. Once the garlic is golden, discard.
• Add the chicken breasts and cook until well-browned on both sides, about 1-2 minutes.
• Reduce the heat to medium and add the vinegar and salt. Cover and cook for about 5 minutes until the vinegar aroma subsides.
• Add the rosemary and vermouth. Cook uncovered until the chicken is tender and has reached 165 degrees Fahrenheit on a thermometer (about 10 minutes). Remove the chicken to a large platter.
• Add the peppercorns to the skillet and bring the sauce to a boil. Boil for 3 - 5 minutes until the sauce has reduced and is slightly thickened. Pour over the chicken to serve.

BAKED ROSEMARY CHICKEN

Steps:

• Preheat oven to 350.
• Put the chicken thighs, garlic, and rosemary in a large casserole dish. Drizzle with the olive oil and sprinkle with the salt.
• Bake for 35-45 minutes or until the chicken is 160 degrees when checked with a meat thermometer.
• Carefully pour the cooking liquid into a small saucepan. Add the salt, pepper, and rosemary. Sprinkle with the xanthan gum. Cook over medium heat, whisking, until it has thickened. Season with additional salt and pepper if desired. Serve with the rosemary chicken.

ROSEMARY CHICKEN - LOW CARB

Steps:

• Preheat oven to 375.
• Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
• Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).
• Pour the sauce over the chicken.
• Bake for 30 minutes.
• Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
• Serve it with Rice& steamed veggies.
• If low-carbing just skip the rice, pour the sauce over the veggies, so good.
• I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).
• I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
• BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!