Right now, it’s a difficult time to find any food, let alone low carb food, but we just do the best we can. I’m down to my last turnip that I used for this dish, but I hope to get more next week in my groceries. I was surprised that my store didn’t have any as turnips aren’t nearly as popular as potatoes. So, fingers are crossed. We were lucky enough to get chicken, so that was a big plus. I hope your supermarket foraging is doing okay.
Don’t stress if you can’t manage a low carb meal. Right now, any food is welcome, and the main objective is to stay healthy. We can worry about low carb when we’ve made it through.
If you have chicken, pork, rabbit, or even white fish in the house, this recipe will work well with it. Cream is a plus, but you can also substitute in regular milk or canned milk. Don’t have turnips or don’t like them? Substitute in riced cauliflower or even use regular rice, which is what the original recipe from 12 Tomatoes uses. You can also cut the chicken into cubes if you wish. The recipe called for 1 teaspoon of thyme and 1/2 teaspoon of rosemary, which I didn’t have in the house. So I substituted in Mrs. Dash Italian Seasoning. You can go either way with it.
Garlic Chicken with Parmesan and Riced Turnips
2 large Chicken Breasts, sliced across the middle horizontally
2 tablespoons butter
1/2 cup Onion, diced
2 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 cups Chicken Broth
1 cup riced Turnips (about 1 medium)
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Heat a large skillet to medium-high heat and melt the butter. Add the onion, stir and cook about 3 minutes. Sprinkle half the seasoning onto the chicken pieces and put them into the pan. Cook for 3 to 4 minutes, then turn the pieces and season the other halves. Cook another 3 to 4 minutes, then add garlic and cook a little longer.
Next, add chicken broth and the riced turnips. Stir to mix them into the pan around the chicken. Let the mixture come to a boil, then reduce the heat to medium-low and cover.
Let simmer until the turnips are tender. Add salt and pepper and about 2 tablespoons of the Parmesan cheese. Stir together, then remove from the heat. Add cream along with the rest of the Parmesan cheese and stir to combine.
Makes 2 to 4 servings depending on how hungry you are and your side dishes. For us, 1/2 chicken breast is enough, but for others, you may want the whole breast.