Recipes

Chicken, Wild Mushroom and Tomato Ragout Recipe

Atkins Chicken, Wild Mushroom and Tomato Ragout
4.5g
Net Carbs
Prep Time: 10 Minutes
Style:French
Cook Time: 56 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
29.2g

Protein

9.1g

Fat

1.6g

Fiber

235.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Atkins Flour Mix
  • 1 tsp Paprika
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 16 oz, boneless, cooked Chicken Breast
  • 16 oz, raw (yield after cooking, bone removed) Chicken Breast
  • 1 tablespoon Extra Virgin Olive Oil
  • 5 piece Dried Porcini Mushrooms
  • 3 tsp Garlic
  • 1 can (6 oz) Tomato Paste
  • 4 fl oz Sauvignon Blanc Wine
  • 1 tsp Thyme

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe, you will need 1/3 cup.  Dried porcini mushrooms need to be rehydrated by placing them in 1/4 cup boiling water and allowing them to sit for 10 minutes before use.
 
  1. Rehydrate mushrooms.  Dice once rehydrated, keep liquid but remove the mushrooms and set them both aside.
  2. Combine baking mix, paprika, salt and pepper in a shallow plate. Dredge chicken in mixture, tapping to remove excess.
  3. Heat oil in a heavy-bottomed pot over medium-high heat. Sauté mushrooms until slightly browned, 4 minutes. Add garlic and sauté until aromatic, 30 more seconds, then add tomato paste and sauté an additional 1 minute. 
  4. Add reserved mushroom liquid, turn heat to high and cook liquid until pan is almost dry, about 5 minutes. Add wine and chicken pieces, and simmer covered over low heat for 40 minutes, until chicken is fork tender. Stir in thyme and simmer an additional 5 minutes.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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