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Pecorino Chicken in Cream Sauce

Michael's picture

I threw this together tonight. It's a modification of other recipes I'd tried. It's simple and quite tasty, and can be served plain, or, if your diet allows, it's really delicious served over rice or pasta.


  • 2 boneless chicken breasts, filleted into 4 thin fillets
  • 1/2 cup freshly grated pecorino romano cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1/3 cup sweet vermouth or cognac
  • 1 cup heavy cream
  • Long matches or extended lighter


  • Season both sides of the chicken fillets lightly with salt and pepper, then sprinkle 1/2 of the cheese on the top side.
  • In a large non-stick skillet, heat butter and oil over medium heat. When the butter and oil start to turn golden brown but before they start to smoke, place the chicken filets in the pan, cheese side down. Sprinkle the remaining cheese over the top of the filets.
  • Cook chicken for about three to four minutes per side or until done (firm to touch).
  • Remove chicken to a plate and tent with foil or cover with a large lid.
  • Pour off excess oil from the pan, but don't wipe it clean.
  • With pan removed from heat, pour in 1/3 cup vermouth or cognac, and ignite with an extended lighter or long match. Swirl pan gently until flames die out.
  • Add cream to pan, place over medium-high heat, and whisk over heat until sauce thickens to the point where it coats the back of a spoon, about five minutes.
  • Remove from heat, return the chicken to the pan, and turn each piece over to coat with the cream sauce.
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About Michael

Michael's picture

About me

I'm Mike. I'm LowCarbForLife's (Teri's) hubby. I manage the LowCarbCompatible™ web site, among many other things. I don't follow a strict diet but I do follow LowCarbForLife's way of eating most of the time, since we eat together (and I cook most of the time).

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Current Diet Type
Carbohydrate Addict's Lifespan Program (CALP)

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