Cluck-Cluck: Low Carb Chicken Dishes

Mushroom & Sage Roast Chicken with Buerre Blanc Sauce

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These past 4 weeks have been the toughest in a long time that I can remember…

Prepare yourselves for a little mommy-rant…

I’ve been puked on, poo-d on, had snot all over clothing, etc, washed a gazillion loads of washing on my machine’s 3-hour antibacterial cycle and woke countless mornings seriously sleep-deprived…

Being a parent {specifically a mother} is tough.

But – and sorry for the cliche – it is all worth it!
Soothing an ill little angel back to their healthy, sparkly selves is very rewarding and makes all the sleepless nights seem like a distant memory.

But I’m still awaiting the light at the end of that tunnel…
{It’s been a hectic 4-week-juggling-rotation of my 2 kids being sick, then me, and now my youngest again.}

This is the first year that we’ve had more than just the usual winter sniffles…
This is also the first year ever that we had the flu shot…
Hmmm…

Anyhoo, cooking has not been my main priority during this time and so I decided to try something new for a change as a treat.

I’ve never made a buerre blanc sauce before and decided to try it with roasted chicken.

I came across a super-easy recipe from Jamie Oliver that made it a total breeze to make.

This creamy, buttery sauce with its vinegar tang really transforms a simple roast chicken dish, turning it into something extra-special:

Mushroom & Sage Roast chicken - low carb2

Mushroom & Sage Roast chicken - low carb2

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