* Exported from MasterCook *

CHICKEN AND BROCCOLI WITH RICOTTA SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
2 chicken breast halves without skin
1/4 cup onion
2 cups broccoli florets
1 cup chicken broth
1 lb ricotta cheese
2 tbsp dijon mustard
1 tbsp fresh tarragon -- chopped
1 tbsp fresh chives -- minced

Heat oil in large skillet over medium heat. Add chicken and onion. Saute 2 to 3 minutes or until chicken turns white. Add broccoli and broth. Simmer, covered, 5 minutes or until chicken is cooked through. Transfer chicken and broccoli to bowl. Set aside. Keep warm. Cook down pan juices until 1/4 cup remains. In food processor, process ricotta with mustard until smooth. Add pan juices. Season to taste with salt and pepper. Stir in tarragon and chives. Process until well mixed. Divide sauce between 4 plates. Place chicken over sauce and sprinkle with herbs.





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Per Serving (excluding unknown items): 352 Calories; 23g Fat (58.9% calories from fat); 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 429mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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