LOW Carb: Honey Mustard Wine Schnitzel.......funny name, heavenly taste...

I used to think that schnitzel had something to do with German sausages....my German friends have corrected me...  Anyway, this is a recipe I threw together with what I had in the kitchen and friends dropped by unexpectedly....so they supplied the 200 dollar wine that I was lusting for and I supplied the meal to go with it.  It was a great night due to snappy thinking in the kitchen and it was so easy.... this stuff is heaven...seriously...

T.


Honey Mustard Wine Schnitzel

Ingredients:

4 chicken breasts, pounded thin, (you can substitute veal if you wish)

4 ounces Havarti, or Gouda, or Gruyere cheese

8 ounces of monterrey jack

4 leafs of basil

¼ tsp thyme

Tying string

Olive oil

Honey-Mustard Wine Sauce:

2 shallots, minced

1 cup chicken broth

1 cup Madeira wine

1 tablespoon each honey, coarse grain mustard and butter

Honey-Mustard Wine Sauce: To make sauce, bring to boiling the reserved liquid in skillet. Add shallots and coo****il tender. Stir in remaining chicken broth and wine; cook over high heat until reduced by almost half. Add honey, mustard and butter and cook 2 minutes more.

I suggest start the sauce first since it takes a while to reduce.  You can start the sauce while you’re prepping the chicken.  Pound the chicken flat.  Take a bit of olive oil in a skillet, place the chick breast into the skillet just enough to brown the outside portion on both sides careful not to cook it all the way at this point (about 30 seconds each side). After the skillet, take the basil leaf and place it down first to build a bed of flavor, then the monterrey jack and put a portion in the middle of the flattened breast and the “specialty" cheese right in the middle.  Sprinkle the thyme on the cheese and place string on the countertop, lay the breast on top of the string and roll the breast around all of the ingredients,  tie it as so it is sealed as much as possible.

Place chicken into baking dish and add enough chicken stock to cover the bottom of the dish.  Cover the dish with lid.  Put into preheated oven at 350 for 35 minutes.  Take out of oven, discard liquids, place on serving dish, cover with honey mustard wine sauce…..

4 servings, 9 carbs per serving…and I dunno about fat, since I don’t measure that stuff…