Low Carb Chicken In Buttery Vinegar. Interesting story here. I first made chicken in buttery vinegar somewhere in about 1993. Back then it was with turkey medallions but my recipe is the same otherwise. I made it over and over because not only was it fantastic, it was also very easy. The only recipe I was able to find was Saveur Magazine’s Grilled Turkey With Cracked Pepper, Caramelized Onion, & Vinegar who gave credit to chef Mary Sue Milliken of the TV program Two Hot Tamales fame and who can remember everything? I may have seen their recipe on their show. I would never question the origins of this recipe and I am putting it up because it is so good. I am subbing chicken for turkey and of course if you want to use turkey-go for it. The cool thing is, I wasn’t thinking about low carb well over 20 years ago but sometimes…I was eating that way and low carb chicken in buttery vinegar is a good example.
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- 6 Large Boneless Chicken Thighs (Pounded To Flatten)
- 2 T Olive Oil
- 8 T Cold Butter Divided
- 2 Medium Onions Thinly Slivered
- 1½ C Water
- 1 C White Vinegar
- 2 t Chicken Base
- Fresh Cracked Pepper
- Put olive oil in skillet over medium heat, add onions and cook until beginning to turn golden brown.
- Add vinegar, bring to a boil, & reduce by half. You should end up with something like an oniony sludge.
- Add water and chicken base & reduce a bit more.
- Remove from heat and 1 T at a time, swirl in 6 T butter until sauce has thickened.
- Add lots of cracked pepper.
- Meanwhile in a large skillet heat 2 T butter to nearly brown and quickly sauté chicken.
- Plate, spoon sauce over chicken and yes, add more cracked pepper.
- 6 Servings
- 371 Calories, 39.5g Protein, 22.0g Fat, 3.7g Carbs, .7g Fiber, 3.0g Net Carbs
- You may easily substitute chicken breast medallions but in my opinion, dark meat is much better than white.