LOSE IT-04.2019

VOLUME 30 LOSE IT! 9

IT’S YOUR TURN!

KEEP ON TRACK per serving

FAT 19G CARBS 5G PROTEIN 22G

CHARIS TORRANCE’S

CREAMY PEPPERCORN

CHICKEN

SERVES 4

2 tbsp ghee

4 chicken breast fillets

Himalayan salt and black pepper

2 garlic cloves, minced

½ cup dry white wine

1 tbsp green

peppercorns

½ cup cream

(^2) / 3 cup home-made
chicken stock
50g Parmesan
cheese, grated
juice of ½ a lemon
10g chopped
parsley
40g marinated and
roasted cherry tomatoes
lemon slices to garnish

1. Heat 1 tbsp ghee in a pan,
   season the chicken well and
   brown on all sides. Remove from
   the pan. Add the remaining ghee,
   toss in the garlic and sauté until
   golden. Add the wine, bring to a boil,
   then simmer until reduced by half.


2. Return the chicken to the pan along
   with the peppercorns, cream and
   stock, cover and cook over a gentle
   heat for 15–20 minutes or until chicken
   is cooked through. Stir through the
   Parmesan and lemon juice, and season
   to taste.


3. To serve: Serve hot, garnished with
   FO parsley, tomatoes and lemon slices. Q

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Send your favourite low-carb

recipe to [email protected]