I made this last Thursday and served it over Dreamfield's Penne (Can't wait til they have a rice version ) It's similar to a dish my mother makes:

3-4 T butter
2 Cx breasts (boneless, skinless)
1.5 cup White Wine (I used 2 buck Chuck)
1 cup water
1 cx bouillon cube
2 T Rosemary (more if it's fresh)
1 T Garlic Powder
1 Can Button Mushrooms
1/4 cup heavy cream
1 lb. peeled frozen cooked shrimp

(all measurements eye-balled/approximated)

Put shrimp out to defrost (I usually just dump them in a collander and run cold water over them.)

Heat water and bouillon cube in microwave (5 min) until cube dissolves (Cx broth)
Sprinkle Cx breasts with garlic powder
Brown Cx on both sides in 1 T butter - do not cook through.
Remove Cx, set aside.
Deglaze pan with 1/2 cup wine.
Grind rosemary down with mortar and pestle
Add rosemary, remaining wine, Cx broth and garlic powder to pan.
Melt remaining butter in the forming sauce
Add cream to now very tasty sauce
Simmer about 10 minutes
Cube Cx breasts into bite size pieces
Add Cx breast and mushrooms to sauce
About 4 minutes before serving, add shrimp (remember, they're already cooked, we're just heating them now.)

I served over Dreamfield's Pasta - it is a very thin sauce and would usually call for rice. If anyone has a good low-carb thickener they'd like to share, I'm sure the sauce would be good thick as well...

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

Sounds divine! You might try xanthan gum, if you like the texture it makes. Or perhaps some Carbquik or Carbalose, using it like flour in a roux. This would probably be really good over some steamed veggies, too. Broccoli, or cauliflower (or caulimash). This I might have to try soon.

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Nita

My thickener of choice is Thicken Thin, Not Starch (see: http://www.netrition.com/expert_food...arch_page.html). A bag like that would last me a year or more, and I use it almost daily in the winter to thicken soups and hot drinks. It has zero net carbs.

It's a blend of four vegetable gums; and is ~far~ easier to incorporate smoothly into liquids than guar gum or xanthan gum. It contributes little, if any, of it's own flavor. I found guar gum added a strange "dusty" flavor. I don't remember if I found xanthan had an off flavor, but I do remember it had a strong inclination to clump.

Your recipe sounds divine - YUM!

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Yeah. I vote for the Thick'n'Thin, too. I keep some in a shaker by the stove so I can thicken anything at a moment's notice.

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Sounds like it would be great over cauli "rice". I'm going to be getting some of the Thick'n'Thin soon and will have to try this recipe as it sounds wonderful!

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>^..^<
Esther

Actually, I forgot to mention. I steamed some Broccoli and added it in near the end. It absorbed the sauce very well and was quite tasty.
I'll have to put in an order at Netrition. Find me some "ThickenThin" and some other low-carb goodies...

__________________
Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.