Poultry

Poultry is a low fat, low carb choice for flavor or for those watching weight and cholesterol. It can be enjoyed without worry because it has no affect on cholesterol levels.

Chicken is the most economical of the poultry. It can be baked, fried, broiled or cut up to be used in casseroles.

Baked Feta Chicken

Wash chicken parts and pat dry. Place in casserole dish. Melt butter. Add A-1 Sauce. Pour over chicken. Blend sour cream into feta cheese. Spread over chicken. Bake at 375 F. for 1-½ hours.

4 servings
2 gm. Carbs. /serving

Creamy Sage Chicken Breasts

Sprinkle chicken breasts with salt. Stir sage and mushrooms into sour cream. Pour over chicken breasts. Bake at 375 F. for 30 minutes. Sprinkle with almonds and bake 25 minutes more. For Creamy Curry Chicken Breasts, replace sage with curry powder.

4 servings
1.2 gms. Carbs/serving

Garlic Chicken

Melt butter in skillet. Add garlic. Brown breast halves in garlic butter. Reduce heat and cook 20-25 minutes or until done. Remove to warm platter. Keep warm in low oven. Add parsley to drippings in skillet. Mix well. Serve sauce over chicken.

4 servings
Trace carb

Mushroom Chicken

Pound chicken between sheets of waxed paper to ¼ inch thickness and cut into strips. Sprinkle with salt. Heat butter and oil in skillet with garlic. Add chicken strips. Brown slowly on both sides. Remove chicken. Discard garlic. Brown mushrooms quickly. Return chicken to skillet. Add remaining ingredients except Sherry. Cover and simmer gently 30 minutes or until chicken is tender. Add salt and pepper to taste. Stir in Sherry just before serving.

4 servings
5 gm. carbs/serving



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