California chicken seafood (recipe)
| California chicken seafood (recipe) | |
|---|---|
| Name | California chicken seafood |
| Ingredients | Medium shrimp • Butter • Canola oil • Boneless skinless chicken breasts • Scallops • Brandy • Cognac • Chives |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 371.2 |
| Fat | 19.4 |
| Protein | 38.8 |
| Carbohydrate | 1.6 |
| Fiber | 0 |
| Net carbohydrates | 1.6 |
| Sugar | 0 |
| Saturated fat | 10 |
| Cholesterol (mg) | 183.2 |
| Sodium | 201.9 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
California chicken seafood (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Rinse, shell and devein shrimp.
- Save shells.
- Set aside shrimp.
- Heat butter and oil in a large skillet over medium high heat.
- Add the chicken breasts and cook until golden and center's are no longer pink.
- Remove chicken and keep warm.
- Cut scallops into 1/2 inch chunks if large.
- Add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
- Remove from skillet.
- Add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
- Reduce heat to medium-low.
- Chop cooked chicken and add to pan along with the shrimp and scallops.
- Coat meat with sauce.
- Remove from heat and serve with rice or pasta.
- Shrimp stock: In a 2-3 quart pan combine shrimp shells, 1 cup dry white wine and 1 cup chicken stock.
- Boil uncovered until reduced to 1 cup.
- Pour through a fine strainer lined with cheesecloth.
- Discard shells, reduce stock to 1/2 cup.
Food tags
Chicken Breast, Chicken, Poultry, Meat, Very Low Carbs, High Protein,, Stove Top, Easy, Inexpensive
California chicken seafood (recipe) details
Time:
Prep Time in Hours and Mins:45M
"
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Contributors: Prab R. Tumpati, MD
