Chicken breasts are seasoned with herbes de Provence then seared until golden, baked with vegetables, and a cognac sauce. This dinner looks fancy but it's super easy to make and has just 4 net carbs per serving. An all purpose red blend wine or a Riesling are just right with this dish, in my opinion. Serve with a crispy salad and you're good to go!
Prep Time 5minutes
Cook Time 20minutes
Total Time 35minutes
1poundchicken breast, boneless skinless - butterflied for quick cooking
1 tablespoonolive oil
1 1/2teaspoonsherbes de Provence
2tablespoons onion, cut in rings or diced
Preheat the oven to 375F and spray a casserole dish with cooking spray.
Mix the salt, pepper, and herbes de Provence together.
Sprinkle the chicken breast with the olive oil and rub the herb mixture all over it.
Add the oil to a heavy frying pan (I use cast iron) and heat until it shimmers.
Add the vegetables and saute quickly, allowing them to caramelize and get some color but not allowing them to burn.
Remove the vegetables from the pan and place in the bottom of the prepared casserole.
Add a little more oil if needed and bring the pan back up to where the oil shimmmers.
Carefully lay the chicken breast in the hot pan.
Let it saute for about 2 minutes, or until it is golden brown then flip over and let the other side saute.
Add to the casserole dish and place in the oven.
Bake for 10 minutes.
Remove the pan from heat and away from flame. Add the cognac and use a spatula to loosen any bits of vegetable or chicken stuck to the bottom of the pan.
Add the chicken stock and return to the heat.
Bring to a boil, turn down the heat, and let the liquid simmer until reduced to about 1/4 a cup.
Remove casserole from oven, pour the reduced liquid over the chicken, and continue to bake for 10 minutes, or until a insta read thermometer registers 160F.
Remove from oven and let stand for 5 minutes before serving. During that time it will continue to cook to a safe 165F and be juicy and tender!
To Butterfly Chicken Breast
Dry the chicken breast with paper towel.
Lay it flat on a plastic cutting board.
Gently place your hand flat on top of the chicken breast to keep it in place. Using a very sharp knife cut the chicken in half horizontally through the thickness.
Separate into two pieces. Proceed with recipe.
Sometimes I like to add a tablespoon of butter to the cognac/stock mixture just before I pout it over the chicken. Yum!
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