Chicken Faux-sotto Milanese

This is a low carb version of a Chicken Risotto Milanese style. Milanese generally refers to a common meat dish from Peru, Argentina, Brazil and other South American countries. It was generally breaded, fried and served with a Parmesan cream sauce. So - to Lowcarbify it...I have removed the breading and substituted the Arborio Rice for Cauliflower. Enjoy!

1 Head of Cauliflower, shredded via a food processor (or grated)
1.5 - 2 lbs Boneless, skinless Chicken Breast
2 Tbsp Butter
1 Tbsp Olive Oil
1 Cup diced onion
1 1/4 Cup Dry white wine (I used Pinot Gris)
1 1/4 Cup Chicken Broth (Low Sodium, preferably)
2 tsp. Chicken Bouillon Concentrate
1 Clove Garlic
3/4 tsp Parsley
1/2 tsp Oregano
1/2 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/4 Cup Heavy Cream
1/3 Cup Shredded Parmesan Cheese
1/3 Cup Mozzarella Cheese
Salt and Pepper

Heat Medium sized non-stick, frying pan over medium heat, add shredded cauliflower to the pan and allow to heat to remove water from cauliflower. After 8-10 minutes, add 1 TBSP of butter and a pinch of salt. Continue to allow to cook until cauliflower begins to brown slightly. This will take approximately 15 minutes and should be stirred every 3-4 minutes.

In a seperate, large skillet, add diced onion, garlic, and Olive Oil and heat over medium-high. While cauliflower and onions are cooking, cut chicken breast into 1 inch pieces. Once onion is translucent, sprinkle with a pinch of salt and 10 turns of the pepper mill. Add chicken and remaining butter to onion pan. As chicken begins to whiten, add an addl pinch of salt and 1/4 tsp pepper (15 turns of pepper mill)

Once the chicken is white all over, add the wine, chicken boullion, chicken broth and spices.
Stir until bouillion is dissolved. Allow to simmer until liquid reduces by 1/4. Add cauliflower to large chicken skillet and stir to combine. Turn up head and allow liquid to reduce by approximately another 1/4. (Approximately 8-10 minutes). After reduction, add cheese and stir to melt for approximately 6 minutes.

Three minutes before serving, turn heat off and add heavy cream. Stir to combine and serve. Top with fresh parsley and addl parmesan cheese if desired.

Garlic Green Beans and Mushrooms

1 LB Parboiled Green Beans
6 oz. sliced mushrooms
1 TBSP minced garlic
1/4 Onion, cut into large chunks (bitesize)
2 Tbsp Olive Oil

Heat Olive Oil over medium heat with garlic for 2-3 minutes. Add onions and mushrooms. Season with salt (healthy pinch) and pepper (10-11 turns of a mill). Stir frequently until mushrooms and onions begin to soften, approximately 8 minutes. Add green beans and saute until crisp tender, approximately 4 minutes. Green beans should maintain their bright green color.

Optional: Add 1/4 tsp crushed red pepper before serving if desired.


Parboiled Green Beans -
(Can be made well in advance and left in the fridge for up to 6 days, covered.)
1 LB Fresh Green Beans, tops snapped
1/4 c. salt

Bring water to a boil. Add 1/8 c. salt to water. Allow to dissolve then add green beans. Cook until green beans just begin to get tender (about 5 minutes), but remain bright green. Remove green beans and drain immediately put beans into an ice water bath (with remaining salt)

Mustard, Basil, Bacon Pork Top Loin

1/4 c. Course Mustard
1 tsp minced garlic
1 TBSP Olive Oil
1 tsp Balsamic Vinegar
Pinch of Salt
10-12 Grinds of Black Pepper
2 Tbsp Grated Parmesan Cheese
15-20 Fresh Basil Leaves
5-6 pieces of Center Cut Bacon

1-1.5 LB Pork Top Loin

Cut slits in pork and insert finger to increase size of holes, approximately 8-10, evenly spaced. Mix the first 6 ingrediants in a small bowl. Slather pork with mustard mixture, making sure to get liquid into each of the holes that you created earlier. Lay loin into shallow baking dish. (You can stop here and cover the pork to marinade for up to 24 hours, but this step isn't necessary.) Top pork with Basil (do not cut leaves, just layer on the top and sides). Ensure that pork has been out of the refridgerator for at least 15 minutes, then insert into a preheated 425 degree oven for 30 minutes.

While pork is cooking, fry bacon on stove top until crispy. Remove and break into small pieces.

After 30 minutes lower the oven temperature to 350 degrees and sprinkle bacon on top of basil covered pork. Cook at 350 for 15 minutes for medium, 20 minutes for medium well.

Top with 1/4 c. of Grated Parmesan cheese and return to oven just until cheese has slightly melted, approximately 3-5 minutes.

Allow meat to rest for 10 minutes, covered in foil, before slicing and serving.