Skillet Chicken Divan

You can make this low-carb version of chicken divan on the stovetop and run it under the broiler. Or forget the broiler and just serve and eat. Classic comfort food, and a great way to use up leftover chicken or turkey (or buy a roasted chicken at the deli). Often you see it with almonds on top, but I like the texture of nuts throughout. You can use chopped walnuts or almonds. Milk can be substituted for the soy milk and/or cream, and the proportions of these can be changed as well.

Ingredients:

• 2.5 cups (or so) of chopped cooked chicken
• 3 cups cooked chopped broccoli
• 8 oz mushrooms, sliced, 1/4 cup chopped onion
• 1/2 cup dry white wine
• 1 Tablespoon Better than Boullion and 3/4 cup water, or 3/4 cup chicken broth and salt to taste
• 1/4 cup heavy cream
• 1/2 cup unsweetened soy milk (see note above)
• 2 teaspoons low carb thickener such as NOTStarch or 2 T whole wheat flour
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 3/4 cup walnuts, chopped (it's nice if you toast them, but not vital)
• 1/2 cup shredded parmesan cheese

Preparation:

1) Saute onion and mushrooms in oil for 4-5 minutes.

2) Add wine and boil most of it away.

3) Add thickener. If you are using flour, cook for a minute or so before adding the rest of the ingredients.

4) Add liquids and seasonings. Cook, stirring occasionally, for 2-3 minutes. Add the rest of the ingredients except the cheese - you can mix that in or sprinkle it over the top and put the whole thing under the broiler to brown.

Nutritional Analysis: (with NOTStarch): 6 grams effective carb plus 6 grams fiber, 31 grams protein, and 400 calories.

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