Published on September 1st, 2014 | by Kristen Swain0
Low Carb Chicken Cordon Bleu & Mushroom Gravy
I have to admit it.
I love Carbquik.
It’s a Bisquick-like product, without the same carbs.
When you love baking, and it’s no longer a part of your diet, it gets hard to want to bake but not be able to use all those tried and true recipes.
Change is hard.
When a product is available that allows you to live a better lifestyle, and still be able to have some of your favorite foods…and get to bake again…
Which is why I am constantly trying new recipes to make with it.
Hubby is a Cordon Bleu lover.
And he’s actually eating along with us, and not complaining.
He’s my meat and potatoes guy.
We’re keeping the meat (occasionally eating the red stuff).
But no mas white potatoes.
That’s as hard for him as my baking addiction is on me.
So I’ve donned my cape and come to the rescue.
Low Carb Chicken Cordon Bleu with a Mushroom Gravy, all made with Carbquik and coconut flour.
First, let’s make the gravy.
I used -
Stir-fry mushrooms- 2 packages because it has my favorite Shitake mushrooms- also a mix of button and portabello mushrooms
2 tablespoons coconut oil.
Saute the mushrooms in the coconut oil until they are soft.
Add in 2 tablespoons of Carbquik to the mushrooms, and stir around until it coats the mushrooms.
Add in your 2 cups of chicken stock. Stir the mushrooms well into the stock and make sure there are no lumps of Carbquik.
And allow to simmer to thicken.
You can add salt and pepper to taste.
Now, we are ready to make the Chicken.
Use chicken breast, and cut them in half horizontally.
You can season them with salt and pepper here.
Next, mix Carbquik and Coconut flour. I used about 1/2 cup each.
Dip your chicken into the flour mix and coat well. I found my chicken was wet enough that the coating stuck well.
Place your chicken on a piece of parchment paper on a sheet pan. This allows you to cook the chicken without any added fats.
Bake at 400 for about 10-15 minutes until the bottom of the chicken is lightly browned.
Turn over and top with deli ham. I used two slices.
Then top with Swiss cheese. I tore one slice in half.
Pop them back into the oven to finish cooking and melt the cheese.
I placed mine on a bed of spinach.
Place a few mushrooms and a spoonful of gravy on the chicken. I found it was delicious on the spinach as well.