Some people have different learning styles and need the detail ... some people have different teaching or communication styles and are very detail oriented. Watch those who speak to YOU best - but a little grace folks, ok? 😊
@JeJe11 I don't think it's that at all. I appreciate the role of repetition too, but some folks either don't have the inclination to edit or genuinely ythink watching them endlessly stir stuff is interesting.
@cassieoz1702 you are certainly entitled to your opinion, but as I raised my very vocal daughter - just because a thought pops into your head doesn't mean it needs to be let out. Let's all be kind, ok?! If you find something annoying it is certainly your prerogative to pass on watching. But why be unkind? Blessings to you, Cassie!🫶
Hey Wes...I've been watching your channel for quite some time now. I love your videos. And, BTW, you're looking pretty fit compared to when you started this channel. But I have a suggestion for your recipe. Instead of adding the spices to the liquid, maybe try adding them to the dry pan when you add the garlic. The dry toasting will bring out more of the spice oils and amp up the flavor a bit. And I think adding mushrooms would be amazing!!! This is a recipe (as is most of your recipes) that I want to try. Thanks again for another GREAT video!
Put the spices in and briefly cook off during the onion cooking stage, before the stock addition. Dried herbs/spices need some activation of their “oils”. Dumping them in a bowl of fluid doesn’t do them, or you, any flavours! Definitely making this though. Looks great.
My husband says you’re me but with a beard!!:) that’s because his mother is German and he grew up speaking high English. I’m from Louisiana aka Luzianna. I grew up with such an accent but moved north in high school and have been mercilessly teased since. I think your Southern style is lovely and refreshing! God bless you shooger💜🙂 I love you’re show and find it informative and entertaining. I love your recipes and tips. Keep up the great work. 🍽️🎬🎦
My wife has the same aversion to sundried 'maters, so when I make tuscan chicken (which is similar to this) I run them through the blender with the cream.
I made this for dinner tonight. I used cream instead of coconut milk and I used a bit more cream cheese than the recipe called for. It was delicious! It was rich and creamy without any xanthan gum. I will definitely make it again.
Egg yolks are a great way too thicken sauces. Also though, hubby and I were saying that even not thick, this looks like it could be a yummy hearty winter soup🤤
Great idea to have it as soup. Maybe cut the chicken thighs smaller when browning :) I would leave out both the bell pepper and the tomatoes. Maybe add more bacon and parmesan.
Watched this video lastnight, made this tonight for dinner and even brought some to my "elderly" (but in great shape!!) Dad. We LOVED it Wes! 🙌🏻Thank you!!!
So happy to see this one! Hope you're doing well and ready for a great December! Sorry to have been absent for a few months been a crazy couple months around here. Always appreciate your content, Wes!
Looks great... I think just simmering for longer to decrease the liquid and wouldn't that thicken it up? but If I put it on Riced cauliflower (my favorite) I could see the liquid being absorbed a bit.
Looks very yummy Wes. For thickening, you could try using unflavoured gelatin or egg yolks. I have a sensitivity to xanthan gum so I had to find alternatives.
SO great to see You Wesley!! Miss You so much. 😊 This looks AMAZING!! I have been using acacia, konjac &/or guar with different things instead of the xanthan. Your thoughts?? Much love & prayers coming Your way!! Ideas
OMG that looks so YUM!!! Am fasting at this moment, but yeah, gonna be my break-fast meal in a day or two! Thanks for the recipe, it's just makin' me drooool!
DITTO !!!! What Lorian I was just going to write that LOOKING GREAT WES really and thanks for the videos and testing......I watch you all the time and even the old ones Julianna NC
Yayy! Glad you subbed the roasted peppers for the tomatoes. I hate tomato chunks and I though substituting some smooth form of tomato like sauce, paste would wreck the color and flavor of the dish
I read the other day that keto is boring and there's barely anything you can eat. I guess it depends on what you're used to. But a good example is my husband. In the past if he'd seen anything white cream, he never would have tried it. Man, did he love this meal tonight! Thank you for sharing this video. I followed you while making it myself. Made it much easier!
"Guild the lily" ( equals "Over egg the cake" means to exaggerate or make richer in taste.) Loved hearing that! You know how in white chicken chili, how you use half of the white beans to mash them up and make the broth thicker????? Is there a keto equivalent? I'm wondering if that would help the broth be thicker in this recipe.
Hi Wes. Thank you for this. You are always so enjoyable to watch. I've made Tuscan Chicken which is similar. I feel the same way about sun dried tomatoes, they can be tough and I usually end up using roasted red peppers as well. Another way I thicken the sauce a bit more is to reduce the cream and increase the cream cheese. It's delish. And although I'm not really a fan of spinach a handful of chopped fresh spinach at the very end just wilts in and you get the nice color combination without feeling like your really eating spinach.
I loved watching the video. I am trying to make meals that are lower in carbs for my family. My husband does not like tomatoes that much, so I used red pesto instead of sun-dried tomatoes in pieces.( He had no idea) I also added a roasted yellow pepper( what I had on hand) that I did myself. My family liked it so I am printed it out to add to the recipes we like binder I have. I look forward to trying some other recipes.🙂
I Totally Love your Awesome Personality Wes!! Your just So Adorable and Fun to watch and learn new Keto recipes plus new Items and gadgets you introduce and BTW you are looking Fabulous. Thanks for the Trade Coffee info also, can't wait to try it, I'm such a Coffee Fiend!! I've had this "Marry Me Chicken" recipe before and Loved it but never thought it could be made Keto so I am looking forward to making this recipe this weekend to see if my Hubby will like it also, he's not Keto but I've been fooling him a little and most times he doesn't know, trying to keep us healthier but he's so stubborn. Thank you for All of your hard work and Dedication especially to us "New" to Keto 😁 Happy Holidays and Blessings To You and Yours!! 🎄🎄🎉🎉
Wes, another way to thicken up a water-based liquid is to add a scoop or two of casein protein powder. Casein (the majority of the protein in animal dairy) is a weak emulsifier due to increasing the viscosity of water (i.e. thickening it up.) And this just adds more protein to the dish. It will add a small amount of "milk" taste to the dish since it is the main protein in milk so it will remind us a little of milk. Not a problem for a creamy dish though. I'd recommend putting some of the liquid into a tall and narrow-ish container, adding the casein protein, using a stick blender to incorporate it well, and then adding it back to the main liquid. It mixes better when using cold liquid, but a stick blender will power right through that problem.
Thanks for the tip on using jarred roasted red peppers in place of sundried tomatoes. I WANT to like them, and sometimes I do, but most of the time, not so much. I have much better luck with the ones in jars with oil. And the oil may be problematic - the brand I usually end up with uses olive oil, but another big brand uses a combo of canola and EVOO. I love Marry Me Chicken and make it fairly often. I'll have to try your version with cream cheese or even cream.
I cooked this today! Fablous! No! Phenomenal! My whole family loved it. I used Konjac noodles! They have 0 net carbs per serving and only 10 calories! Thank you for sharing! In the video you said 3 oz of cream cheese. In the recipe, you said 2 oz. I used 3 oz. It was perfect!
Yay! Glad the family loved it! Thanks for pointing out the discrepancy with the cream cheese. You made the right choice - never too much cream cheese! 😜
Looks great for how simple this dish is. Suggestion, roast bite size mushrooms along with the peppers, reserve all of the peppers and some of the mushrooms for garnish, then use a stick blender to blend the remaining mushrooms in with the sauce. This should add thickness as well as flavor. If still not thick enough, a tiny bit of guar gum or heavy cream should do 😊 Will definitely make this, but with cooking the bacon and chicken in the oven instead. I try to avoid frying meats because of smells and splashes. Is this a form of OCD? 😂
This very similar to Cajun Smothered Wings that I make. I use Victoria's Keto Kitchen 2.0 flour to provide thickening, and "Slap Ya Mama" Cajun seasoning, garlic, and paprika. My onion mixture is Guidry's Creole Seasoning Mix (onion, bell pepper, and celery) or you can make your own. Bake covered at 350 for 45 minutes and uncovered another 40 minutes. Most people make rice to go with this, but I just eat it in a bowl. You have gone to a lot more care than I have, but these days, if it's not a dump, it doesn't get made. I don't see a place to add a picture to show how similar it is. 🤷♀️ mainly, I just wanted to tell you how well VKK's 2.0 flour which you have made works in this.
Thank you, Wes. I just love watching your videos. You are so soothing and sweet. 😊 And this recipe looks delicious. My husband and I have been together for 34 years and he still loves my cooking so perhaps this will be my Stay Married to Me Chicken? 😂 I am so happy to see you recording your versions of low carb/Keto recipes. You are so thorough in your descriptions. I hope you have a very Merry Christmas and a safe & blessed New Year! God bless!
Thank you so much for watching and commenting! And congratulations on 34 years together - you don't need a "Marry Me" recipe... sounds like you already have many! 🧡💛
Hey Wes, looks good. I also don't like the texture of sun-dried tomatoes so I buy the kind in oil and blend it up to a paste in a small food processor (or blender, I guess). You get the taste, which I love, but without that leathery texture. I'll be trying that in this recipe! Thanks for you work!
Thanks, Linda! You are right about the mushrooms! I actually mentioned this while filming, but I think it got cut during a "speed up" section of the cooking. Oops!
You sure lookin good these days Wes, my compliments...proof our way of eating works! This sounds delish! I just love it when you get to tastin! So Cute!
@@HighfalutinLowCarb It was so delicious! I did the coconut milk, roasted peppers, and cauliflower rice. Yum! Sadly, I didn't get any proposal outta my husband. He's already stuck with me :)
I just love the way you say 'Y'all'! This looked so yummy, until you got to the red peppers which I am allergic to, any color actually, and also do not like the dried tomatoes. Hmm, wonder what it would be like without either?
This is delicious! I put it over Kaizen rice and it was absolutely amazing! Definitely going to make this again! I used the cream cheese and a bit of xanthan gum at the end and it was perfect. The chicken was so tender as well.
Yummy! I make this and add mushrooms. I'll be making tonight! I've never seen brown garlic even in a jar. It makes me think it's kind of old. Go ahead and switch to fresh garlic. You'll be amazed. I just put on some food gloves and put it in a garlic crusher generally. I don't like the hard dried tomato either, but love the taste. I either use dried tomatoes in olive oil or rehydrate. I use just real cream and Parmesan. Nothing else and it gets real thick.
You are amazing & have incredible taste buds Kind Sir!! You wanted real fresh onion to bloom the flavor... Brilliant! Then You use jarlic... 🤔😅 Thank You for the new word!! Ethan Chlebowski does a whole thing on the benefits of different forms of garlic & their values. There are easy peasy forms that still taste & have the power of fresh garlic. One I found somewhere is frozen lil pucks of minced raw garlic & they are as good as fresh without the hassle. Please don't be mad at me. I LOVE garlic SO much. Please forgive me.
Thank you Thank you Thank you for the link to the file we can print. That is huge for me because the recipe in below the video isn't very user friendly for a copy and paste. This recipe sounds wonderful.
Not at all! The magic of xanthan gum is it can be dissolved in both hot and cold liquids. Just make sure to sprinkle it VERY evenly over the dish and then whisk it in well. That will prevent it from becoming a small ball of xanthan gum instead of thickening the entire sauce. :-)
I'm always confused about serving size . How much is a serving size and is the nutrition count for the chicken & sauce only ? Sorry for being so dumb ..LOL.. PS ... I almost spit out my coffee when you called it "jarlic"... hahaha ..LOVE IT !!!
I love how your videos start with “y’all” I’m from the South so you’ve reached your desired audience 😂
I love the way you speed things up. Bc you realize we arent stupid
Oh that's so frustrating with some creators, isn't it??
Some people have different learning styles and need the detail ... some people have different teaching or communication styles and are very detail oriented. Watch those who speak to YOU best - but a little grace folks, ok? 😊
Sits through 2 long commercials - oh yeah we’re definitely not stupid 😅…
@JeJe11 I don't think it's that at all. I appreciate the role of repetition too, but some folks either don't have the inclination to edit or genuinely ythink watching them endlessly stir stuff is interesting.
@cassieoz1702 you are certainly entitled to your opinion, but as I raised my very vocal daughter - just because a thought pops into your head doesn't mean it needs to be let out. Let's all be kind, ok?! If you find something annoying it is certainly your prerogative to pass on watching. But why be unkind? Blessings to you, Cassie!🫶
Hey Wes...I've been watching your channel for quite some time now. I love your videos. And, BTW, you're looking pretty fit compared to when you started this channel. But I have a suggestion for your recipe. Instead of adding the spices to the liquid, maybe try adding them to the dry pan when you add the garlic. The dry toasting will bring out more of the spice oils and amp up the flavor a bit. And I think adding mushrooms would be amazing!!! This is a recipe (as is most of your recipes) that I want to try. Thanks again for another GREAT video!
But if you amp up the flavor, are you gonna be running from all the marriage proposals?
Put the spices in and briefly cook off during the onion cooking stage, before the stock addition. Dried herbs/spices need some activation of their “oils”. Dumping them in a bowl of fluid doesn’t do them, or you, any flavours! Definitely making this though. Looks great.
This turned out fantastic! I had to use the boxed coconut, lol! My family loved it. This includes my 1 yr old granddaughter, and our 3.5 yr old!
TY Wes, you are the BOMB! Love your voice to splain it all!💕
My husband says you’re me but with a beard!!:) that’s because his mother is German and he grew up speaking high English. I’m from Louisiana aka Luzianna. I grew up with such an accent but moved north in high school and have been mercilessly teased since. I think your Southern style is lovely and refreshing! God bless you shooger💜🙂 I love you’re show and find it informative and entertaining. I love your recipes and tips.
Keep up the great work. 🍽️🎬🎦
My wife has the same aversion to sundried 'maters, so when I make tuscan chicken (which is similar to this) I run them through the blender with the cream.
Great idea, might try that!
Thanks for sharing!!
Well, now I know what I’m making Sunday! Great video, Wes!!!
I made this for dinner tonight. I used cream instead of coconut milk and I used a bit more cream cheese than the recipe called for. It was delicious! It was rich and creamy without any xanthan gum. I will definitely make it again.
Looks tasty but afraid I'll get married 😂 Have a great day and weekend everyone, from Tampa Florida..
I'm eating this as a soup! Thank you for sharing this!
You crack me up! Definitely trying this!
Egg yolks are a great way too thicken sauces. Also though, hubby and I were saying that even not thick, this looks like it could be a yummy hearty winter soup🤤
Great idea to have it as soup. Maybe cut the chicken thighs smaller when browning :) I would leave out both the bell pepper and the tomatoes. Maybe add more bacon and parmesan.
I really enjoy your recipes. Your looking very healthy. Congratulations and happy new year.
Never had this; might have to try!!
beautiful....the chicken AND Wes....
A great bed for this chicken is linguini hearts of palm
Palmini brand
Super yum
That looks fabulous.
For those asking, the tongs I'm using in this video are called "Fry Tongs" and I love them! Link: amzn.to/3GpGR5i
Will definitely be making this recipe!! Thank you Wes 😊
Watched this video lastnight, made this tonight for dinner and even brought some to my "elderly" (but in great shape!!) Dad. We LOVED it Wes! 🙌🏻Thank you!!!
I simmer sauces much longer to dehydrate and thicken them. It’s a pain, but you get a thicker consistency.
That really looks good, I have GOT to try this fancy chicken and this time I am actually going to follow the recipe! 😋
Have to make this soon, Wes!!! It looks delicious!
Hope you enjoy!!
So happy to see this one! Hope you're doing well and ready for a great December! Sorry to have been absent for a few months been a crazy couple months around here. Always appreciate your content, Wes!
There you are! Hope all has been well. Welcome back! 🧡💛
Always great to see you Wes. This looks good but I don't want to get married.
Just say no!
Being married is amazing when you are with the right person for you. ❤
Made this today and put it over cauliflower rice. Very good.
I’ve been looking for some new chicken recipes….this looks amazing ❤thank you.
You are looking fantastic, Wes! It's so great to see your videos pop up in my feeds again. Thank you for another great video!
Looks great... I think just simmering for longer to decrease the liquid and wouldn't that thicken it up? but If I put it on Riced cauliflower (my favorite) I could see the liquid being absorbed a bit.
Looks very yummy Wes. For thickening, you could try using unflavoured gelatin or egg yolks. I have a sensitivity to xanthan gum so I had to find alternatives.
SO great to see You Wesley!! Miss You so much. 😊 This looks AMAZING!!
I have been using acacia, konjac &/or guar with different things instead of the xanthan.
Your thoughts??
Much love & prayers coming Your way!!
Ideas
Yummers!! Thanks for a better way of eating that's delish!
Thanks for posting this recipe.
OMG that looks so YUM!!! Am fasting at this moment, but yeah, gonna be my break-fast meal in a day or two! Thanks for the recipe, it's just makin' me drooool!
I have making a version of this for many years but I add mushrooms to it
DITTO !!!! What Lorian I was just going to write that LOOKING GREAT WES really and thanks for the videos and testing......I watch you all the time and even the old ones Julianna NC
Thank you! :-)
Yayy! Glad you subbed the roasted peppers for the tomatoes. I hate tomato chunks and I though substituting some smooth form of tomato like sauce, paste would wreck the color and flavor of the dish
Thank you for this Wes! If you add a little water instead of oil the bacon will actually cook a bit faster. Ethan did a video on this method.
I read the other day that keto is boring and there's barely anything you can eat. I guess it depends on what you're used to. But a good example is my husband. In the past if he'd seen anything white cream, he never would have tried it. Man, did he love this meal tonight!
Thank you for sharing this video. I followed you while making it myself. Made it much easier!
I need to add this to my chicken recipes rotation!!!
"Guild the lily" ( equals "Over egg the cake" means to exaggerate or make richer in taste.) Loved hearing that! You know how in white chicken chili, how you use half of the white beans to mash them up and make the broth thicker????? Is there a keto equivalent? I'm wondering if that would help the broth be thicker in this recipe.
It’s been a while since I’ve seen your videos. You look amazing! Kudos!🎉🎉
Thank you!! 😊
WOW! I haven't watched you in about 2 years and you sure are lookin good!
Hey, thanks! Welcome back! :-)
Hi Wes. Thank you for this. You are always so enjoyable to watch. I've made Tuscan Chicken which is similar. I feel the same way about sun dried tomatoes, they can be tough and I usually end up using roasted red peppers as well. Another way I thicken the sauce a bit more is to reduce the cream and increase the cream cheese. It's delish. And although I'm not really a fan of spinach a handful of chopped fresh spinach at the very end just wilts in and you get the nice color combination without feeling like your really eating spinach.
I was thinking something similar - serving it over cooked greens rather than "pasta"!
I've been wanting to try this and I just happen to have all the ingredients! Tonights dinner for sure, thank you!
Hope you enjoy, jojo! :-)
I loved watching the video. I am trying to make meals that are lower in carbs for my family. My husband does not like tomatoes that much, so I used red pesto instead of sun-dried tomatoes in pieces.( He had no idea) I also added a roasted yellow pepper( what I had on hand) that I did myself. My family liked it so I am printed it out to add to the recipes we like binder I have. I look forward to trying some other recipes.🙂
Cooked this today. It was delicious! Followed the recipe as close as I could. I used less broth and cream cheese..it was great!
I Totally Love your Awesome Personality Wes!! Your just So Adorable and Fun to watch and learn new Keto recipes plus new Items and gadgets you introduce and BTW you are looking Fabulous. Thanks for the Trade Coffee info also, can't wait to try it, I'm such a Coffee Fiend!! I've had this "Marry Me Chicken" recipe before and Loved it but never thought it could be made Keto so I am looking forward to making this recipe this weekend to see if my Hubby will like it also, he's not Keto but I've been fooling him a little and most times he doesn't know, trying to keep us healthier but he's so stubborn. Thank you for All of your hard work and Dedication especially to us "New" to Keto 😁 Happy Holidays and Blessings To You and Yours!! 🎄🎄🎉🎉
Thank you so much for the kind words! 🧡💛
That looks pretty yummy, Wes! Thank you and Happy Holidays!
Wes, another way to thicken up a water-based liquid is to add a scoop or two of casein protein powder. Casein (the majority of the protein in animal dairy) is a weak emulsifier due to increasing the viscosity of water (i.e. thickening it up.) And this just adds more protein to the dish. It will add a small amount of "milk" taste to the dish since it is the main protein in milk so it will remind us a little of milk. Not a problem for a creamy dish though.
I'd recommend putting some of the liquid into a tall and narrow-ish container, adding the casein protein, using a stick blender to incorporate it well, and then adding it back to the main liquid. It mixes better when using cold liquid, but a stick blender will power right through that problem.
Thanks for the tip on using jarred roasted red peppers in place of sundried tomatoes. I WANT to like them, and sometimes I do, but most of the time, not so much. I have much better luck with the ones in jars with oil. And the oil may be problematic - the brand I usually end up with uses olive oil, but another big brand uses a combo of canola and EVOO.
I love Marry Me Chicken and make it fairly often. I'll have to try your version with cream cheese or even cream.
Thanks, Lucinda! Hope you are doing well! 🧡💛
A little garnish of something green, maybe a little parsley would make it even prettier. :)
Great timing! I need new ways to prepare chicken., thanks.
I cooked this today! Fablous! No! Phenomenal! My whole family loved it. I used Konjac noodles! They have 0 net carbs per serving and only 10 calories! Thank you for sharing! In the video you said 3 oz of cream cheese. In the recipe, you said 2 oz. I used 3 oz. It was perfect!
Yay! Glad the family loved it! Thanks for pointing out the discrepancy with the cream cheese. You made the right choice - never too much cream cheese! 😜
Looks great for how simple this dish is.
Suggestion, roast bite size mushrooms along with the peppers, reserve all of the peppers and some of the mushrooms for garnish, then use a stick blender to blend the remaining mushrooms in with the sauce. This should add thickness as well as flavor.
If still not thick enough, a tiny bit of guar gum or heavy cream should do 😊
Will definitely make this, but with cooking the bacon and chicken in the oven instead. I try to avoid frying meats because of smells and splashes. Is this a form of OCD? 😂
Oh, yes Wes I will marry you 😂- know you’re spoken for, it’s just that most of us love you as well. Elizabeth (I’m 70😅)
This looks great, have already cooked some chicken and bacon, may just make this tomorrow!
This very similar to Cajun Smothered Wings that I make. I use Victoria's Keto Kitchen 2.0 flour to provide thickening, and "Slap Ya Mama" Cajun seasoning, garlic, and paprika. My onion mixture is Guidry's Creole Seasoning Mix (onion, bell pepper, and celery) or you can make your own. Bake covered at 350 for 45 minutes and uncovered another 40 minutes. Most people make rice to go with this, but I just eat it in a bowl. You have gone to a lot more care than I have, but these days, if it's not a dump, it doesn't get made. I don't see a place to add a picture to show how similar it is. 🤷♀️ mainly, I just wanted to tell you how well VKK's 2.0 flour which you have made works in this.
Love the video! Makes me want to make it! Thanks Wes!
Thank you, Wes. I just love watching your videos. You are so soothing and sweet. 😊 And this recipe looks delicious. My husband and I have been together for 34 years and he still loves my cooking so perhaps this will be my Stay Married to Me Chicken? 😂
I am so happy to see you recording your versions of low carb/Keto recipes. You are so thorough in your descriptions.
I hope you have a very Merry Christmas and a safe & blessed New Year! God bless!
Thank you so much for watching and commenting! And congratulations on 34 years together - you don't need a "Marry Me" recipe... sounds like you already have many! 🧡💛
I love Stay Married To Me Chicken 😂
Thank you, Wes, for a fresh chicken recipe. This will be on my meal plan this week for sure . As always, it's a pleasure to watch you cook.
Thank you Wesley. Oh my word that looks delicious
Hey Wes, looks good. I also don't like the texture of sun-dried tomatoes so I buy the kind in oil and blend it up to a paste in a small food processor (or blender, I guess). You get the taste, which I love, but without that leathery texture. I'll be trying that in this recipe! Thanks for you work!
Looks delicious! Thank you.
That looks amazing! I would add one more thing, mushrooms. Thanks for the recipe.
Thanks, Linda! You are right about the mushrooms! I actually mentioned this while filming, but I think it got cut during a "speed up" section of the cooking. Oops!
Thank you Wes . Great recipe 👍can’t wait to make this 😊
You sure lookin good these days Wes, my compliments...proof our way of eating works! This sounds delish! I just love it when you get to tastin! So Cute!
Love your videos Wes’. Looks like a great recipe!
Looks great. I'm going to try this tonight, over spaghetti squash also :)
Let us know how it turns out! :-)
@@HighfalutinLowCarb It was so delicious! I did the coconut milk, roasted peppers, and cauliflower rice. Yum! Sadly, I didn't get any proposal outta my husband. He's already stuck with me :)
Hi Wes! This looks like a great recipe even if I don't want to get married! You look healthy and wholesome, by the way! Best wishes sent.
Looks great, another great video and recipe. thanks
Thanks for watching!
This was a deliciuos recipe! Will definitely make again! Thanks Wes!
Made this. It was fantastic!!! Thanks for all you do!
I love your videos! If you don't put your finger up and walk away, I feel disappointed because you crack me up when you do that!!!😂😂😂😂
😉
Another great video. Looks delicious! Love the channel Wes. Thanks for all you do!
I just love the way you say 'Y'all'! This looked so yummy, until you got to the red peppers which I am allergic to, any color actually, and also do not like the dried tomatoes. Hmm, wonder what it would be like without either?
Yum!!
This is delicious! I put it over Kaizen rice and it was absolutely amazing! Definitely going to make this again! I used the cream cheese and a bit of xanthan gum at the end and it was perfect. The chicken was so tender as well.
Yum!! Can’t wait to try this!😋
I don't have xanthan gum, but I've heard konjac gum is a similar strength thickener and I have that. I'll have to try this!
Yummy! I make this and add mushrooms. I'll be making tonight! I've never seen brown garlic even in a jar. It makes me think it's kind of old. Go ahead and switch to fresh garlic. You'll be amazed. I just put on some food gloves and put it in a garlic crusher generally. I don't like the hard dried tomato either, but love the taste. I either use dried tomatoes in olive oil or rehydrate. I use just real cream and Parmesan. Nothing else and it gets real thick.
Proper English is so nice to hear! But I will now call my jar garlic Jarlic! Thank you for another amazing recipe ❤
I am going to try it but will leave tomatoes out but it will be good thank you!!😊
This looks AMAZING and I'm doing my grocery list for meals this week! Adding!
Looks fabulous Wes... I use Victoria's Keto 2.0 flour to thicken or for roux's- just like you would REAL flour... works great
Great tip!
You are amazing & have incredible taste buds Kind Sir!!
You wanted real fresh onion to bloom the flavor... Brilliant!
Then You use jarlic... 🤔😅
Thank You for the new word!!
Ethan Chlebowski does a whole thing on the benefits of different forms of garlic & their values.
There are easy peasy forms that still taste & have the power of fresh garlic.
One I found somewhere is frozen lil pucks of minced raw garlic & they are as good as fresh without the hassle.
Please don't be mad at me.
I LOVE garlic SO much. Please forgive me.
I recommend using boursin cheese garlic herb instead of the cream cheese....so good.
Always ready for another chicken recipe
You look so great Wes
Thank you so much, Ursula! Hope you are well!! 🧡💛
Thank you Thank you Thank you for the link to the file we can print. That is huge for me because the recipe in below the video isn't very user friendly for a copy and paste. This recipe sounds wonderful.
Glad it was helpful! Hope you enjoy! :-)
I spin tomatoes in food processor to a paste- can't stand texture either. Love your videos!
Hey Wes , I don’t know how old this video is but you look much skinnier 👍👍👍
Looks delicious! WES - is it too late to add xanthan gum after it comes out of the oven?
Not at all! The magic of xanthan gum is it can be dissolved in both hot and cold liquids. Just make sure to sprinkle it VERY evenly over the dish and then whisk it in well. That will prevent it from becoming a small ball of xanthan gum instead of thickening the entire sauce. :-)
Where did you get your metal tongs?
Those are Fry Tongs. I love them! LINK: amzn.to/3GpGR5i
Honestly Wes it looks pretty good as a stew or a soup. I'm definitely going to give this a try.
Looks like a yummy dish
"yall, this one might get ya married" - me: hit that thumbs up before even watching the video 🤣🤣🤣
😂😂
I'm always confused about serving size . How much is a serving size and is the nutrition count for the chicken & sauce only ? Sorry for being so dumb ..LOL.. PS ... I almost spit out my coffee when you called it "jarlic"... hahaha ..LOVE IT !!!
I luv marry chicken