Low Carb Herb And Garlic Chicken Recipes

LOW CARB HERB AND GARLIC CHICKEN

Steps:

• In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
• Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
• Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
• Add reserved marinade and 1/4 cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Put the chicken back into to the pot, turning once to coat.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
• Serve chicken topped with sauce.

CHICKEN PIECES ROASTED WITH HERBS (LOW CARB)

Steps:

• Preheat oven to 425F, generously coat baking pan with cooking spray.
• In a small bowl, mix together flour and all spices.
• Using a basting brush, coat chicken pieces with olive oil and sprinkle both sides of meat with flour/spice mixture.
• Press flour mixture onto the chicken pieces with your fingertips.
• Roast 30-35 minutes turning the meat at least once part way through the cooking time.
• Meat thermometer should read 180°F.

CHICKEN & GARLIC WITH FRESH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.