This is an old recipe for me. It was one of the first recipes I ever tried to duplicate from just a taste. When I was in college in Norman, I occasionally got treated to an upscale restaurant named LaFayette's. Usually it was when my parents came to town on big footballs weekends. Dating on the college scene was generally the local pizza parlor, not fine dining. At one dorm party, I was a the bachelorette in a real life version of the "Dating Game." Our prize date was a trip to this restaurant, where I tasted this dish and loved it. Much more love than for my date, sorry to say. Actually, I chose a friend for the date. Having recognized his voice, I decided he was less of a gamble than the other two unknowns. I don't remember much about the date other than this dish, but years later, something grand did come from it--a nice low carb staple recipe for my family.
This is honestly just chicken, grilled on a contact grill or skillet, coated with a creamy garlic wine sauce. Now that my boys are out of the I hate mushroom stage, I am able to add in some extra flavor and texture. If you have the Diner e-book, mushrooms are not listed, but go ahead and add up to 4 ounces if you like.
Since I originally created this recipe, it seems harder and harder to find 4-6 ounce chicken breasts. For that reason, you may want to switch the original recipe to 1 1/2 lb of chicken breast meat. My son in the industry says size specifications for restaurants and prepared food companies means most of the smaller breasts go to their commercial clients. Kinda makes sense why we get the huge ones. When I made this for just John and me last night, the breasts were so large, one was more than enough for both of us. To make it faster, I sliced the chicken before cooking. You can still cook the chicken breasts whole if you like. The presentation is a bit prettier. Sliced is nice too though because the flavorful sauce coats the pieces all over.
Today I am offering up the recipe just for 2. The full family or guest version is available in the 24/7 Low Carb Diner e-book.
Date Night Chicken Parisienne
8-10 oz boneless chicken breast or 2 boneless breast halves
2 oz sliced baby portabella mushrooms (optional)
2 oz cream cheese
1/8 cup heavy cream
1 1/2 tbsp cooking sherry or dry white wine
1/2 tsp minced garlic
Preheat and oil a contact grill or skillet. Grill chicken until cooked through. If using mushrooms, add them in the last 2 minutes of cooking. In a small saucepan, heat cream cheese, cream, sherry and garlic over low heat, stirring constantly. When the sauce is melted and well combined add salt to taste. Plate the chicken and spoon the sauce over the breast. Alternately, slice the chicken and add slices to the pan to coat with sauce.
Serves 2 at 351 calories 19 g fat 37 g protein 2.7 carbs
with mushrooms: add 7 calories and slightly under 1 carb
How simple is that? Lafayette's is long since closed. I haven't heard anything from my "date" Robert for years. This dish, though, takes me right back to my freshman year. That is quite a journey.
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