![]() Transfer the ingredients to an Oven-safe baking dish or casserole dish.Add the previously cooked Chicken back into the pan with the other ingredients over Medium heat to warm back up a little.Then add in 3/4 Cup Shredded Cheddar Cheese and 3/4 Cup Shredded Mozzarella Cheese, and then fold those together with the other ingredients until it all looks to be evenly mixed. Add in 1/3 Cup Super Fine Almond Flour, 1/4 Teaspoon Baking Powder, and fold the contents together into a dough.Add 4 Large Free-Range Eggs, 1/4 Teaspoon Pink Himalayan Salt, 2 Tablespoons Sour Cream, and whisk the contents together into an even consistency.In a Large Mixing Bowl add in 4 Tablespoons of Melted but slightly cooled Grass-Fed Butter (Not too hot, since we don’t want it to cook the eggs in the next step). Meanwhile let’s make the Dumpling mixture. ![]() Cook until the sauce has reduced a little and has thickened up to a chowder-like consistency. Cover the Sauce and Simmer while stirring occasionally.Pour in 3/4 Cup Heavy Whipping Cream, 1 Cup Chicken Bone Broth, and then season with 1 & 1/2 Teaspoons Italian Seasoning (Thyme, Rosemary, Oregano, Marjoram), and add about 1/4 Teaspoon of Xanthan Gum to thicken up the creamy sauce a little bit.Saute the vegetables until the are just tender, but not translucent. Ad 1/4 Small White Onion (Diced), 1 Medium Celery Stalk (Diced), and 1 Small Carrot (Diced). In a Large Frying Pan add 1 Tablespoon of Grass-Fed Butter and melt.Remove the chicken from the Frying Pan and set aside for now. Stir the Chicken occasionally until it is cooked all the way through, but be careful not to overcook it.Season with 1/4 Teaspoon Black Pepper and 1/4 Teaspoon Pink Himalayan Salt. Slice up the 1 Pound of Chicken Breast or Tenders into pieces that are no larger than 1 Inch Cubes or chunks. In a Large Frying Pan over Medium-High Heat add 1 Tablespoon Olive Oil.If you want it even creamier you can even add some Cream Cheese to the sauce when you add the Sour Cream, and if you want it more like the soupy variety you can just leave out the Sour Cream and Heavy Whipping Cream and just substitute with additional Chicken Bone Broth. This Keto Chicken and Dumplings Recipe delivers on all those fronts.įeel free to make variations to the recipe to make it more to your liking. I always preferred mine to be thick and creamy, like a chowder and some tender biscuits on top. Some people are used to eating their Chicken and Dumplings as more of a soup, but that tends to make me think of Matzo Ball soup whenever I used to have it served that way. The dumplings have been replaced with an even more flavorful blend that’s Keto-friendly and super filling. With Fall finally here and Winter weather right around the corner, it will be comforting to have some warming meals like this Keto Chicken and Dumplings to serve for dinner.
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