• ¼ teaspoon poultry seasoning
• ⅛ to ¼ teaspoon cayenne pepper
• ⅛ teaspoon white pepper
• ⅛ teaspoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons butter
• ½ pint heavy cream
• ½ cup chicken broth
• 1 tablespoon olive oil
• ½ cup white wine
• 4 skinless, boneless chicken breasts
• 8 ounces shrimp
• Grated Romano cheese for garnish

Combine the poultry seasoning, cayenne pepper, white pepper, onion powder and garlic powder in a small bowl, then divide in half. Melt butter in skillet over low heat and add cream, broth and ½ spice mixture. Stir well and allow to thicken into sauce. Set aside.

Preheat grill to high heat. Heat cooking oil over medium high heat in a large skillet. Add chicken breasts and wine and sauté with remaining ½ of spice mixture until chicken is cookd through. Remove from heat and set aside.

Lightly oil grill grates. Place shrimp on hot grill and cook for 3 to 4 minutes or until cooked through. Serve each chicken breast topped with grilled shrimp and covered with cream sauce. Garnish with Romano cheese.

Yields 4 servings
Total Net carbs: 3 grams per serving