Meaty Monday

Chicken again

I haven't come up with a cool name for this chicken dish.  It is from an older low carb cookbook, I think it was SugarBusters or something along that nature.  I lost the cookbook long ago, but remembered the spice proportion.  

I mix this spice proportion up in large amounts to use for multiple different food combinations, it is universally good.

Mix one part onion powder, one part garlic powder, one part chile powder (half ancho chile powder, half chile powder of choice), and one part salt.  In a non-stick frying pan or a cast iron frying pan melt 2 tablespoons of butter on medium heat, coat boneless, skinless chicken meat on both sides, I do a thick coat but you could also sprinkle the seasoning in a lighter amount.  Cook each side, turning when cooked.  When thoroughly cooked, add half  a cup of cream and two more tablespoons of butter to the pan, turning the chicken to coat thoroughly, this makes a beautiful, tasty sauce.    If you are non-dairy, coconut oil and coconut milk, the canned type, not the type found in the dairy aisle, make a terrific substitute.

Serve with a light salad if you feel the need for vegetables, lightly steamed broccoli or cauliflour is also yummy.  For non-low-carb  guests I also will serve rice.  

This spice mix is good on pork chops, chicken, and I have never used it on beef, but I am sure that would work too.

What is your favorite home-made spice mixture?

I just got a new to me cookbook from one of my favorite authors, "Fish" by Mark Bittman.  I am a big fan of his, and have started the book on the stock pages.  I like making homemade bone stocks, and am pleased with this section.  Soon after he was describing fish soups.  I am working my way through the book, I will read every recipe and technique in his books once I get one of them.