Low Carb Recipes

2 servings

1

The day before, remove the meat from the bones. You will have two boneless and skinless breasts, thighs and a few nuggets of leg meat. (Alternatively, prepare chicken breasts - skin if neccesary, and clean.) Pound the meat between sheets of plastic wrap until pieces are 1/4 in thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of meat from pheasant legs to make stock in water - about 6 cups, along with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and cool the stock.)

2

In a non-stick frying pan heat the butter and oil over medium-high heat until the butter turns light golden. Dip the meat into flour lightly coating it, place in the pan what would have been skin side down and sprinkle with salt and pepper. Sauté slowly for about 3 minutes and turn over and cook 3 minutes longer this time over medium heat, try not to over brown them. Remove from the pan and keep warm covered with a little aluminum foil. Add the shallots and cook one minute. Add the stock, orange extract and zest and Splenda. Bring to a boil. Reduce the mixture until it is about 1/2 cup in volume, add heavy cream and butter and cook to thicken 3 additional minutes. Add cooked pheasant or chicken. Warm them in the sauce turning a few times, adjust the seasonings with salt and white pepper to your taste. Serve immediately sprinkled with chopped chives and the remaining sauce.