Chicken breasts are seasoned with herbes de Provence then seared until golden, baked with vegetables, and a cognac sauce. This dinner looks fancy but it's super easy to make and has just 4 net carbs per serving. An all purpose red blend wine or a Riesling are just right with this dish, in my opinion. Serve with a crispy salad and you're good to go!
Prep Time 5minutes
Cook Time 20minutes
Total Time 35minutes
Author Katherine Peters
1poundchicken breast, boneless skinless - butterflied for quick cooking