– Today on Low Carb with Jennifer, I’m going to be making this delicious family-friendlychicken stroganoff. Hey there, friends. I’m Jennifer Banz and I facilitate dwelling concocts spawn keto snacks thewhole pedigree will enjoy. So today we’re makingthis chicken stroganoff. It’s delicious and sowe’re going to start off with some chicken hearts and you could use chickenthighs for this recipe, but I like to use chicken breasts for it.We’re going to cut them inhalf lengthwise like this. So, I take a chicken breast, I poke my palm down on it and I cut down the center very carefully, you need a sharp-worded pierce. And maybe a cutting board that doesn’t move so much. So there you have it, I havetwo chicken breast cutlets. I’m going to continue with therest of these chicken breasts. Okay, we’ve got ourchicken all sliced in half. We’ve got six cutlets here and I’m going to seasoneach one on both sides with salt and pepper reasonably generously. You want to make sure your chicken has a good sum of spice. Okay, we have our chickenbreast perfectly seasoned here. I’m going to set that asideand I’ve got a sizzling skillet, so I’m going to add some avocado oil which is my favorite cooking lubricant. It has a high heat, high fume point.So, we’re going to add ina few of these chicken, cases of chicken andwe’re going to cook them on both sides until they’recooked the whole way through. We’re going to have to time two batches. So, it’ll take a few minutes on each side for these to cook all of the channel through. It won’t take very longbecause they’re nice and thin. Okay, our chicken isgetting nice and brown and now I’m going to move it over to the other side soit can finish fix. So if you’re ever strange or, I imply, you really need to know, if your chicken is cookedall the way through, you can use one of thesemeat thermometer probes. This is my favorite one, it’s really cheap, youcan find it on Amazon. I’ll link to the one that Iuse down in the description, but it’s really important to make sure that your chicken iscooked the whole way through and this is a guarantee that it is. You merely attach it intothe center of the chicken and then it’s going to give you a reading.You want your chicken tobe 165 measures Fahrenheit. Of route, this one’s not done hitherto. So, we’re going to keep on prepare. Okay, all of our chicken isfinished, it gazes shocking. So, I’m going to set this aside and I’m going to start with our sauce for the chicken stroganoff. So, we’re going to add in some onions. And these should cook up really fast’ reason we have a really hot skillet. Oh my, yeah. And we want to scrapeany of the dark-brown bits off of the bottom of the pan. Man, those once lookso good and caramelized.So, I’m going to go ahead andadd in our sliced sprouts and some minced garlic. So we’re going to concoct, oops, sprout overboard. We’re going to cook these mushrooms until they are nice and soft. Okay, our mushrooms are looking amazing and now we can continue with our sauce. We’re going to add in some heavy cream and some chicken broth. And some Dijon mustard. Okay, we’re going to bringthis up to a cook now. We want this liquid to reduce by half and it’ll be our beautiful, creamy stroganoff sauce. Okay, our sauce is looking so good and for our finishing touch, I’ve got some lemon liquor here which is going to brightenup that ointment sauce and we’re going to add in some baked dill. Okay, I’m going to turn off the hot and I’m going to add ourchicken back to the skillet just so they can get in with thesauce and get all reheated.And this is ready to go, itlooks shocking, look at that. So what the hell is I act this with? I would serve it with this right here, my jiffy potty mashed potatoes. They’re super creamy. Make sure you go check out that recipe and I’ll see you guys later, bye ..
