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Categories:
heavy cream water yellow onion salt ground pepper ground nutmeg cornstarch Gruyere cheese butter chicken chicken bay leaves parsley salt fresh ground black pepper
Viewed: 87 - Published at: 2 years agoIngredients
- SAUCE
- 1 cup heavy cream
- 1 cup water
- 1/2 small yellow onion, chopped (or white)
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pinch ground nutmeg
- 1 tablespoon cornstarch, low carb, like thick-it-up
- 1/2 cup grated gruyere cheese
- 1 tablespoon butter
- CHICKEN
- 6 boneless skinless chicken breast halves
- 3 bay leaves
- 6 sprigs parsley
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Method
- NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
- For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
- While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
- While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
- Remove from heat; swirl in cheese and butter until melted.
- Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.
