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Chicken Veneto

servings: 4


1 lb ripe tomatoes
3 lbs chicken
flour, for dredging
4 Tbsp olive oil
1 onion, halved and sliced
1 celery rib, sliced
½ cup dry white wine
½ tsp fresh oregano, chopped
salt to taste
pepper to taste
2 Tbsp balsamic vinegar
¼ lb fresh mushrooms, sliced


Remove core from tomatoes and cut a cross in the opposite end. Put into
boiling water for a few seconds to loosen skins. Peel, cut in half
crosswise and squeeze out seeds. Chop and set aside. Wash and dry
chicken; cut into serving pieces, discarding neck, back, and wing tips;
dredge lightly in flour. Heat olive oil in a large saute pan, and brown
chicken lightly on both sides. Add onion and celery and cook 2 minutes.
Add the wine, oregano, and tomatoes; season with salt and pepper, cover,
and let simmer gently for 30 minutes, turning chicken once. Add the
Balsamic vinegar and mushrooms; cook another 5 to 10 minutes. Check
seasoning and serve with hot cooked rice.

Other Low Carb Chicken Recipes:

Low Carb Sautéed Chicken Breast w/Almonds Recipe :: Low Carb Chicken Kiev Recipe
Low Carb Chicken Cordon Bleu Recipe :: Low Carb Grilled Jerk Chicken Recipe
Low Carb Pork and Chicken (Filipino Style) Recipe
Low Carb Treasure Island Chicken Recipe :: Low Carb Chicken Vesuvio Recipe
Low Carb Chicken L'Orange Recipe :: Low Carb Chicken and Mushrooms Dijon Recipe
Low Carb Chicken Wing Recipe:: Low Carb Chicken with Teriyaki Marinade Recipe
Low Carb Chicken Florentine Recipe

Favorite Low Carb Recipes:

Low Carb Texas Brisket Recipe :: Low Carb Mexican Pork Chops Recipe
Low Carb Sweet And Sour Fish Recipe :: Low Carb Quick Chili Dip Recipe
Low Carb Chicken Wing Recipe :: Low Carb French Onion Soup Recipe

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