If you know me, you know I’m passionate about healthy lifestyle, recipes, cookbooks, books, podcasts and blogs, anything to learn more about how to live longer, healthier and still have delicious food! I bought this book, Eat Rich Live Long, by Ivor Cummins and Jeffrey Gerber, MD, after listening to a podcast about using “the power of low-carb and keto for weight loss and great health”. This coincides perfectly with our Consistently Keto program. By the way, if you are interested in having this program to get healthy, please email me! It will cost you nothing and it may just save your life!
This book is so full of great information such as why we are getting heavier and heavier, insulin as a master gauge of chronic disease, fixing heart disease, the truth about cholesterol that you Dr’s not telling you, meal planning, and some of the most delicious recipes, one of which I have for you today.
I have made this recipe many times. It is easy and oh-so delicious. You have a choice of slow cooking or pressure cooking, and I’ve provided
both. Enjoy!!
Chicken in Creamy Bacon Sauce
Ingredients:
2 tablespoons olive oil (for stovetop version)
4 boneless, skinless chicken breast or thighs
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
8 slices bacon, diced
1 cup heavy cream
½ cup chicken stock or bone broth
1 teaspoon chopped fresh thyme or ¼ tsp. Dried thyme leaves
½ teaspoon ground mustard
½ teaspoon xanthum gum (optional)
By the Book: Preheat a slow cooker to high. Heat a large frying pan until hot and add the oil. Season the chicken evenly with the salt and pepper and add to the pan. Cook the chicken for 2 to 3 minutes on each side until gold brown. Add the chopped bacon and cook for 2 or more minutes until crispy. Place the browned chicken, bacon and all other ingredients except xanthum gum in the slow cooker. Secure the lid and leave to cook on high for 8 hours. Tip: It never takes my chicken that long in slow cooker. Check for tenderness at 3-4 hours.
My directions for pressure cooker: Turn on your brown or saute function. Add the diced bacon and after a few minutes, add the seasoned chicken and brown on both sides. Add ½ cup chicken broth, 1 cup cream and rest off ingredients, except xanthum gum. Pressure cook on high for 8 minutes and let it come down naturally for about 10 minutes. Open pot and turn brown back on to get sauce boiling; add xanthum gum and whisk to thicken the sauce. Enjoy!
This is a perfect slow cooker recipe for the pressure cooker too. After you add all the ingredients, instead of pressure cooking for 8 minutes, just put on high slow cook. It is usually completely cooked and tender in 3 hours.