Martini Chicken 2 Net Carbs Crockpot Food

MARTINI CHICKEN - 2 NET CARBS - CROCKPOT

Steps:

• Grease inside of crockpot with butter and leave the excess in the crock.
• Add all ingredients and mix well.
• Cover and cook on low for 8 hours.
• When done cooking, remove chicken and top with spoonfulls of olives and cooking juices.

MARTINI

Steps:

• Stir the gin or vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
• Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

MARGARITA CHICKEN - 1 NET CARB - CROCKPOT

Steps:

• Grease crockpot with oil (leave excess inside).
• Add all ingredients, except the chicken pieces and the lime, and mix well.
• Add chicken and lime - toss to coat.
• Cover and cook on low for 8 hours.

CHICKEN MARTINI

Steps:

• Preheat oven to 325 degrees. Season chicken with salt and pepper. Mix bread crumbs and one cup Parmesan and set aside. Coat each chicken cutlet lightly with flour, tapping off excess, then dip into egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal coating, and set aside. Heat large pan on high and add oil. When hot, gently place two breaded cutlets in pan and cook until light golden brown (about 3 minutes per side). Drain cutlets on paper towels and place on baking sheet. Repeat with remaining cutlets. Lay 4 asparagus spears in center of each cutlet. Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm. To make sauce: Remove oil from saute pan and place pan over high heat. Add wine and lemon juice and reduce by half, scraping any bits off the bottom of the pan. Add butter and whisk in as sauce comes to a boil. Turn off heat and check seasoning. Place chicken on plates and spoon sauce over each cutlet.