Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Place cubed chicken in a small baking dish. Sprinkle with ¼ tsp of salt and ¼ tsp of garlic powder. Top with 2 Tbsp of butter in small chunks.
- Bake chicken for 25 minutes.
- Meanwhile, combine cream cheese, heavy whipping cream, ¼ tsp of salt, ¼ tsp of garlic powder and coconut aminos in a small saucepan.
- Stir the sauce occasionally and bring to a slight boil. Lower heat and simmer until the sauce has thickened, or about 10 minutes.
- Tip: Cool the sauce slightly and use an immersion blender or hand mixer to blend the cream cheese into the sauce, if it has not fully combined.
- In a small skillet, melt the remaining 1 Tbsp of butter over medium-high heat. Fry the capers until they are crispy.
- Serve the chicken over Roasted Garlic Cabbage or Sauteed Spinach. Top with capers and cream cheese sauce.
Notes
Tip: This dish freezes well, so I often make a double batch of this recipe. For the portion I plan to freeze, I layer the cabbage, chicken and capers in a casserole dish. I top the casserole with cream cheese sauce and add an air-tight lid and a label. The dish can then be frozen and saved for a busy weeknight, when "fast food" is needed!
Nutrition Facts (SparkPeople.com)
4 Servings
Amount Per Serving:
- Calories 525.7
- Total Fat 39.9 g
- Saturated Fat 23.3 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 205.0 mg
- Sodium 776.1 mg
- Potassium 8.4 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.4 g
- Sugars 1.1 g
- Protein 41.3 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.