Chicken, Wild Mushroom and Tomato Ragout
6.5g
Net Carbs
16.3g
Protein
6.5g
Fat
2.3g
Fiber
169
Calories
Ingredients:
- 16 ounces boneless, cooked Chicken Breast
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Salt
- 3 teaspoons Garlic
- 16 ounce raw (yield after cooking, bone removed) Chicken Breast
- 4 fluid ounces Sauvignon Blanc Wine
- 1 teaspoon Paprika
- 5 pieces Dried Porcini Mushrooms
- 1 can (6 oz) Tomato Paste
- 1 teaspoon Thyme
- 1/4 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1/3 cup. Dried porcini mushrooms need to be rehydrated by placing them in 1/4 cup boiling water and allowing them to sit for 10 minutes before use.
- Rehydrate mushrooms. Once rehydrated, keep liquid but remove the mushrooms, dice, and set them both aside.
- Combine baking mix, paprika, salt and pepper in a shallow plate. Dredge chicken in mixture, tapping to remove excess.
- Heat a Dutch oven or heavy bottom pot with lid over medium heat. Add 1 tablespoon oil and when it is shimmering, add the chicken breasts. Cook without moving for 3 minutes per side to brown. Remove and set aside.
- Heat the remaining olive oil over medium-high heat. Sauté mushrooms until slightly browned, 2 minutes. Add garlic and sauté until aromatic, 30 more seconds, then add tomato paste and sauté an additional 1 minute.
- Add reserved mushroom liquid, turn heat to high and cook liquid until pan is almost dry, about 5 minutes. Add wine and chicken breasts, and simmer covered over low heat for 40 minutes, until chicken is cooked through. Stir in thyme and simmer an additional 5 minutes.
