Velvet Chicken is a wonderful low carb recipe, well suited for Low carb and Keto. The rich velvet cream sauce will have you tempted to lick your plate!
Meet a low carb sauce for your Chicken
The velvet sauce in Velvet Chicken is made by reducing chicken broth in a pan that you’ve sauteed meat in, then thickening it with a wonderful heavy cream. I first developed this sauce a few years back for pork chops but since we’ve quit eating pork I adapted it to chicken and was thrilled to find it works just as well.
Let’s get started 🙂
To make this Velvet Chicken you’ll need these ingredients:
- 2-4 boneless skinless chicken breast halves
- Chicken broth
- Heavy cream
- Butter
- Salt and pepper
- Fresh basil and grape tomatoes for garnish – if you like.
How to Make Velvet Chicken
- Melt butter in large skillet over medium high heat. Add chicken and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown, about 2 minutes each side (rough estimate).
- Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.
- Once broth has cooked down, remove chicken from pan and turn off heat but leave pan on the stove eye/burner. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
Serve chicken with delicious cream sauce spooned over them.
Garnish with sliced grape tomatoes and fresh basil.
Velvet Chicken is so good! I hope you get to try it soon. It is a satisfying dish and a delicious way to liven up chicken!
Click here to see more Low Carb recipes from SouthernPlate
Ingredients
- 4 boneless chicken breast halves
- Salt & Pepper to taste
- 3 tablespoons butter
- 1 cup chicken broth
- ½ cup cream
- To garnish: fresh basil and grape or cherry tomatoes
Instructions
- Melt butter in large skillet over medium high heat. Add chicken and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown.
- Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.
- Once broth has cooked down, remove chicken from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
- Serve chicken with delicious cream sauce spooned over them. Garnish with sliced grape tomatoes and fresh basil.
Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.
~Lao Tzu
You may also like these chicken recipes:
Low Carb Sheet Pan Chicken Teriyaki
Low Carb Lasagna Stuffed Chicken
Yum
