1. Welcome to /r/ketorecipes! You can find our [rules here]( and the [Keto FAQs here]( Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*

    1 large chicken breast, skin on (10 oz. of meat)
    1½ T. butter
    1 c. homemade chicken stock
    ½ c. heavy cream
    Sprinkle xanthan gum
    2 T. Sofrito sauce

    DIRECTIONS: Melt butter in a non-stick skillet over high heat. Slice meat at an angle laterally into 4 smaller filets. I pounded mine, but that isn’t necessary. Just a habit with me and chicken. 🙂 Sear the chicken in the hot butter, both sides, until golden. Lower to medium when both sides are golden and the meat is fully done. Add chicken stock around the meat. Add cream and Sofrito sauce and simmer a couple minutes. Lightly dust with xanthan (less than 1/8 tsp.). Simmer until it slightly thickens, stirring constantly. Remove from heat and serve at once with you favorite sides or a nice salad.

    NUTRITIONAL INFO: Makes two adult servings, each contains:
    590 calories, 46.3 g fat, 2.6 g carbs, 0.3 g fiber, 1.3 g NET CARBS,
    37.4 g protein, 470 mg sodium

    ½ bunch of fresh cilantro
    4 large green onionS
    4 garlic cloves
    2 oz. red bell pepper (or green)
    ¼ c. parsley
    ¼ c. extra virgin olive oil

    VARIATION: Add 1 seeded, Roma tomato.

    DIRECTIONS: Pulse all ingredients in a food processor or blender until chopped and blended. Don’t pulse too long. You want it coarsely chopped about like pickle relish. Store your sofrito in a lidded jar in the refrigerator if not using immediately. It can also be frozen in plastic bags. Has 0.64 NET CARBS per tablespoon

Leave a Reply

Your email address will not be published. Required fields are marked *