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Keto Porcini Wine Cream

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Low Carb Porcini Wine CreamKeto Porcini Wine Cream. This is the same basic sauce as the Porcini Cream except we are subbing chicken base for beef base and adding dry white wine. You are looking at a beautiful veal loin chop and the smooth version is over the Easy Chicken Cordon Bleu.  Stuff a Flaxseed Meal Crêpe with anything savory and top it with keto porcini wine cream…Oh Good Grief.  There are a million (not really) variations of this sauce and I have probably, at some time or another, used them in the restaurant.  It gets kind of fun to name a dish if you are using it as a nightly or weekly special. You also might try smothering Spaetzle & adding lots of fresh cracked pepper.  OK, my mind is going nuts thinking about all the possibilities so…let your own minds wander a little-mine needs a rest.

You might take a quick peek while you’re here looking  Biscuits, Eggs & Sausage Gravy

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Porcini Wine Cream
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Ingredients
  1. ¼ C Heavy Cream
  2. ¼ Hot Water
  3. 1 T Dry White Wine
  4. ¼ t Chicken Base
  5. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms
  6. ⅛ t Pepper
Instructions
  1. If using dried porcini mushrooms add them to hot water 10-15 minutes or until softened. DO NOT throw the liquor away, put it into the cream.
  2. If using porcini dust disregard the hot water. and add all ingredients to sauce pan, reducing slightly.
  3. 1 Serving
  4. 260 Calories, 0.0g Protein, 24.0g Fat, 0.2g Carbs, 0.0g Fiber, 0.2g Net Carbs
Notes
  1. As recipe is for 1 serving simply multiply by number needed.
  2. As you can see I used porcini dust for the Cordon Bleu.
  3. Add a little lemon juice to enhance for a creamed seafood dish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Cordon Bleu

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Keto Chicken Cordon BleuKeto Chicken Cordon BleuKeto Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be. This is about as simple a recipe as it gets.  Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese and toothpicks or worse yet buy those old skunky ones you can buy in the frozen section of the grocery store which I guess you have to make a sauce for anyway, so why not just stack the ingredients?  Well, that’s how I have always made it and to rave reviews.  Keto chicken cordon bleu is absolutely delicious.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving.  (SEE NOTES)

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Easy Chicken Cordon Bleu/Porcini Wine Cream
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Ingredients
  1. One Chicken Breast Room Temperature
  2. 1 Egg
  3. ⅓-½ C. Crushed Pork Rinds
  4. 1 t Dijon Mustard
  5. 2 Oz Good Dry Ham
  6. 1 Oz Grated Or Thinly Sliced Gruyere Cheese
  7. 1 T Butter
  8. ½ t Butter
  9. 1 T Dry White Wine
  10. ¼ C Heavy Cream
  11. ¼ C Water
  12. ¼ t Chicken Base
  13. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
  14. ⅛ t Pepper
Instructions
  1. Pound breast (or thigh) to flatten.
  2. Spread mustard over chicken.
  3. Heat ½ t butter until it begins to brown and quickly saute ham-set aside.
  4. Dip chicken into egg, cover both sides with pork rinds and fry in 1 T hot butter. (I used duck fat).
  5. After turning and cooking a couple of minutes, pile ham on top of chicken, pile on cheese and cover until melted. (Cheese should melt pretty quickly).
  6. Plate chicken, maintaining heat in pan.
  7. Add wine, cream and rest of ingredients.
  8. Reduce to slightly thicken.
  9. Top chicken with sauce.
  10. 1 Serving
  11. 770 Calories, 63.1g Protein, 56.4g Fat 1.5g Carbs, 0.6g Fiber, 0.9g Net Carbs
Notes
  1. If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
  2. Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
  3. It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
  4. Nutritional information is based on an approximate 5 oz. chicken breast.
  5. If cooking for more than 2 people per breast then double the rest of the recipe ingredients (except the egg) per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/