• 6servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, D
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 pkg 4 boneless skinless chicken breasts

  3. 1/2 stick butter plus additional

  4. 2 Tablespoons

  5. 2 Tbsp Ketchup

  6. 4 Tablespoons Lawry's Red Wine With Cabernet Sauvignon

  7. 30 Minute Marinade*

  8. 1 Pint Heavy Cream

  9. 1 teaspoon Brown Sugar Twin**

  10. Paprika

Instructions Jump to Ingredients ↑

  1. Trim chicken breasts of any "waste"; rinse under cold water; and cut diagonally into thirds. Pound each breast with meat mallet - just a few quick smacks on the shiny side of the chicken piece to tenderize, but don't over-do it and make mush of them. :) Set aside on paper plate.

  2. Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill skillet and brown each breast turning once to brown other side. (Usually about 3-4 minutes per side.) Remove chicken from skillet on new plate and set aside.

  3. Add extra 2 Tbsp butter to skillet and pour entire pint of heavy cream into skillet. Lower heat just a bit and stir often, scraping sides as it reduces and begins to thicken a bit.

  4. Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown Sugar Twin and mix well. When skillet cream sauce is bubbly and volume is reduced by 1/3 or so, add your sauce to the skillet and mix well. Let sauce return to a bubbly boil and thicken (not till gummy - just a gravy consistency.) Then carefully add sauteed chicken pieces back into skillet; nestling them down into the sauce. Allow them to drink in the bubbly sauce over very low heat for about 2 minutes and remove to platter taking about 1/3 of the sauce with it. Skake paprika over chicken breasts on platter for a beautiful look. Pour remainder of skillet sauce into individual cups for dipping or pouring tableside.

  5. This dish will not need salt, but pepper is optional. Goes well with salad or asparagus tips.

  6. Notes:

  7. * Lawry's 30-Minute Marinades can be found in the store aisle where A1, Tobasco, Worcestershire Sauce, etc is found. There are a whole line of them, but some have high carb counts - others like this great Red Wine one is quite low (1 Gram). Don't try the "finger test" with the marinade plain .. you won't like it. It's too strong plain and full strength, but just to die for in the sauce mixture. :) If you can't find it at the supermarket, you can substitute a good red wine salad dressing (2 parts dressing to 1 part Worcestershire Sauce).

  8. ** Brown Sugar Twin - The kind found in Canada and mail-order is best because it's cyclamates rather than sacharine. But if you don't have it, use American Brown Sugar Twin or regular Splenda.


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