1 3/4 cups reduced-sodium chicken broth (14 fl oz) 2 tablespoons finely chopped shallot 5 tablespoons unsalted butter 10 oz mushrooms, trimmed and thinly sliced 1 1/2 teaspoons finely chopped fresh sage 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup all-purpose flour 4 skinless boneless chicken breast halves (2 lb total) 2 tablespoons extra-virgin olive oil 1/2 cup plus 2 tablespoons dry Marsala wine 2/3 cup heavy cream 1 teaspoon fresh lemon juice

Put oven rack in middle position and preheat oven to 200°F. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage. Serve chicken with sauce.

Place each piece of chicken breast between two pieces of clear plastic wrap; pound with flat side of meat mallet until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour. In a 12 inch skillet, melt 1 tablespoon of the butter over medium heat; add half of the chicken pieces. Cook for 2 min. on each side. Transfer to a 2 quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and remaining chicken pieces; transfer to the dish. Melt remaining butter in the skillet. Add mushrooms.Cook and stir until tender; add wine, broth, and dash of salt and pepper. Bring to boiling; boil gently until mixture is reduced to 1/2 cup including mushrooms (about 5 min.) Pour over the chicken. Combine mozzarella and Parmesan cheeses and green onion; sprinkle over the chicken. Bake, uncovered, in 375 oven for 20 min.

Mix together the mayonnaise, parmesan cheese, and oregano. Spoon over chicken breasts in oven-proof glass or ceramic - like a 6"x12" pyrex baking dish or a 9" round pie plate. Bake uncovered 1 hour at 375 degrees.

Mix mayonaise, lemon juice, vinegar, salt, and pepper in bowl. Place chicken in casserole dish and spoon mixture over chicken. Bake in 350 degree oven for 1 hour, until bubbly and lightly browned.

Very Easy and delicious! Heat oven to 375 degrees. Drizzle chicken breasts w/ a little olive oil. Season with garlic powder, seasoned salt or your preferred seasonings. Bake for approx. 1 hr. Pour some of the Alfredo sauce in baking dish and cook for additional15-20 mins. Then top with as much cheese you want, melt if you want..IT's awesome! Great with fresh spinach.

Mix the parmesan with the Italian seasoning. Coat the chicken breasts with egg and dredge in the parmesan. Saute in a little olive oil until browned. Remove from skillet. Place onto a cookie cooling rack which has been placed on a LINED cookie sheet. Put a slice of bacon on each piece (or two-whatever it takes to cover surface of chicken)...on top of that, the mozarella. Bake until the chicken is done through. Enjoy! The way to test for doneness: press with a fork, the thickest part of the breast...it should press just slightly and bounce back up. The amount it should press is to be compared to the amount the end of your nose presses when pressed gently with your finger. STEAK/HAMBURGER DONENESS: GENTLY.... 1. Press the space between your upper lip and nose(relaxed-don't tense it). This is RARE. 2. Press the side of your nostril. This is MED RARE. 3. Press the end of your nose. This is MEDIUM (also perfect for chicken breasts---no dry, cardboard chicken this way!) 4. Press the bridge of your nose (where the cartilage meets the bone). This is WELL DONE. Transfer the idea of how much these areas press down to your meat and it will be exactly as you want it.

Pre-heat oven to 400 degrees. Put butter in bottom of shallow baking pan. Rub butter all over chicken. Sprinkle plentiful amounts of lemon pepper on chicken and less garlic salt on chicken.Do this on both sides. Take 1/2 cup of water and mix with 3 tbsp of dressing. Pour in pan.When done pouring in pan brush a plentiful amount of dressing on to chicken in both sides. Cover with foil with pierced openings. Cook for 40-50 minutes...

Pour oil in a bowl. rinse and pat dry chicken. dip and coat chicken in oil then roll in parm and keto crumb mixture or roll in just the parm. or roll in just the crumbs. Bake at 400 degrees for 1 hour and 45 minutes. comes out so tender and juicy!!

I put together this recipe after getting bored with all the usual foods of the diet. When making this recipe it is important to transcend the limitations of measurements. Put the olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place your thawed chicken in the pan and adjust temperature to keep chicken chatting nicely in the oil. Spring Oregano on top. Cook chicken so as to only turn once. I let the white get to about half-way through the chicken, then flip. Apply liberal oregano sprinklings on other side.After the chicken is firm, take out of pan and set aside. Add lemon juce in and stir in oil. Next add in the heavy cream and butter. Warm until mixed. Gently add in parmesean cheese, stirring and making sure to get a nice smoothe consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano.

Mix chicken, eggs, spices, and any optional ingredients, then add enough mayo to make nice consistancy. I like it as is but you can spread on a leaf of lettuce if desired. Most ingredients 0 carbs.

Heat oven to 350. For best results, use glass bottom baking dish (if not available, cookie/baking sheets are fine too). No need to spray or butter. Prepare chicken drumsticks (thaw, etc, if they have been in the freezer). Prepare two bowls, one w/ the beaten egg, the other with the Atkins mix -- which includes the bake mix, adobo seasonings and liberal amounts of salt and pepper (to taste). (To those making Italian-style, grate your parmesan/romano cheese into the bake mix, and add liberal amounts of Italian seasonings and adobo). Mix baking mix around till everything is well-blended. Dip chicken into egg batter, cover well. Take the egg-battered chicken and dip into bake mix, cover well. Take covered chicken drum and place into baking dish. Repeat for as many drums as needed. When completed, place into pre-heated oven. Baked for about 40-45 minutes.