Dinner tonight?  Thanks...what time?  Steamed broccoli goes well with
chicken.

Myway

Rosie,

Last night I made a recipe I found on the back of a Hidden Valley Ranch
bottle.  Take chicken (boneless skinless breasts, it suggested) and coat it
with a mixture of Ranch dressing and 1 Tblsp. flour (I used soy flour).  Lay
it out in a baking dish and sprinkle with cheese. (1/4 c. cheddar and 1/4 c.
grated parmesan).  Bake at 350 degrees for 25 mins.  For me 25 mins was not
quite long enough, took more like 40 mins.  It turned out really good but by
the time the juice ran out of the chicken, it took most of the ranch flavor
away.  The cheese part was excellent.

~*~Pie~*~

Sesame chicken with mustard sauce.  I don't know how to make it, but
it sounds yummy.

There is a creamy chicken recipe on the Atkins website that I've made
several times and it's really good.  It's a very easy skillet dish that
uses heavy cream, tarragon, mustard, etc.

I make it using Gulden's Brown Mustard instead of the Dijon.  If you're
not familiar with tarragon, you're in for a treat!

Here it is:

http://atkins.com/food/recipes/all/Chicken_Breasts_with_Tarragon_Cream_S
auce.html

"Creamy" is certainly underspecified (containing cream? unctuous? rich?).
"Hot dish", depending on your dialect, may be as well (in some areas
"hotdish", usually without the space, denotes a quite limited family
of casseroles).

Those protests aside,
you have chicken,
you want to make food.
Girl, your options are _unlimited_.

Chicken stroganoff:
Brown chicken, reserve.
Saute onions commensurate with your carb level, and mushrooms.
Combine, season to taste, simmer with a little stock, finish with
whipping or sour cream.

Chicken paprikash:
Brown chicken, reserve.
Sautee onions and ripe peppers commensurate with your carb level
Combine, cover, simmer, adding a little stock if it gets dry.
Finish with whipping or sour cream.

Chicken curry:
Combine curry powder with vinegar to make a thick paste, then thin with
a bit of oil, salt to taste. Rub curry paste into chicken, let sit at
least a half hour to season.
Brown the chicken. Add veggies of your choice (broccoli is surprisingly
good, as are mushrooms), saute a bit to flavor the veggies, cover and
simmer until the veggies are tender, adding a bit of water if necessary.
Optional: finish with a bit of coconut milk.

Chicken piccata:
Slice or pound chicken thin. Brown, move to serving plate. Pour off all
but about a tablespoon of chicken fat, deglaze the pan with brandy (or
wine, if you can stand the carbs) over low heat, add a couple tablespoons
of lemon juice, whisk in a pat of butter to thicken. Throw in a couple
teaspoons of capers before pouring over the chicken.

Grilled chicken salad:
Season and grill the chicken, then slice into bitesized pieces.
Dress the chicken with oil and vinegar mixed with a bit of mustard
and/or mayonnaise to your taste, and whatever herbs look good to you.
Make a tossed salad with a plain oil and vinegar dressing (basil leaves
roughly torn will add much to the salad, but good basil is rare and
expensive now, at least here).
Strew chicken on top of salad, serve forth.

Chicken soup
Since you're doing the cauliflower anyway:
Chunk the chicken, brown it.
Chunk up and saute a few vegetables (turnip, broccoli, summer squash,
greens, cabbages) with the chicken.
Add chicken stock to whatever volume you require, thicken to your taste
with the cauliflower puree, season to taste (garlic, crushed, chopped,
dehydrated or juiced, should be considered).
Float a pat of butter atop each bowl as you serve it, garlic butter for
preference.
Sprinkle on a bit of paprika or chopped parsley for color.

Chicken hotdish:
Put a clove of mashed garlic in a half cup of cream, reduce by about half
(stop when the cream is thick enough that the bubbles leave craters for
at least a couple of seconds).
Cut chicken into bite-sized strips. Brown, reserve.
Brown sliced mushrooms. Reserve.
Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender.
Combine all ingredients in a casserole pan, top with grated cheese, and
broil until the cheese is brown and bubbly.

It is my not at all humble opinion that a habit of eclectic cooking is
of great value (if not strictly necessary) for a successful lowcarb WOL.

Martin

My kidlets wanted hamburgers so while they have those
I will have a couple hamburger patties with cheese melted on them and
some kind of a veggie on the side and a small salad if I am still
hungry after that.

Try Atkins site:   many choices here

http://atkins.com/global/search-results.html?search_string=chicken+recipe

fresh mushrooms sautéed in butter, when soft add a good splash of heavy
cream, splash of balsamic vinegar, soft boil for 3-4 mins......shut off
heat teaspoon of dijon mustard and chopped fresh parsley........yummy
over chicken

You're on maintenance, aren't you?

On maintenance, I've gone back to making roux sauces and pan gravies.
Two Tbsps flour used in a cup of sauce/gravy is only about 12 to 14g
for the entire batch -- that's only about 3 or 3.5g for 1/4 cup.

I roast small whole chickens on a vertical roaster (wire cone frame) in a
pyrex pie pan. IMO, it's easier to baste them, and more of the skin comes
out crispy.  When I make them, I put the neck and giblets in a small
saucepan with a hunk of onion, carrot and celery and water to cover,
and simmer for stock to make pan gravy.  I use a few tablespoons of the
pan fat blended with 2 Tbsp flour, all the pan drippings that aren't fat
(using a gravy separator), and blend in about a cup of the strained stock,
with salt and pepper to taste.

Another thing I do when roasting whole chickens/turkeys is to take the
blobs of fat found by the lower opening, and stuff them under the tallest
part of the breast skin.  This helps prevent the breast from drying
out before the legs are done.  (I don't care for injected marinades
or brining.  Personally, I want my chicken to taste like chicken and my
turkey to taste like turkey.)