Keto Creamy Skillet Chicken and Asparagus
Ingredients
- 4 oz chicken cutlets (4 pieces, thin)
- salt
- pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb asparagus fresh, trimmed and cut into 3-inch lengths
- 1 shallot minced
- 1 cup heavy cream
- 1/4 cup walnuts (toasted) chopped
- 1 tbsp parsley fresh, chopped
Instructions
- Season the chicken cutlets with 1 teaspoon salt, 1/2 teaspoon pepper, and the garlic powder.
- Heat the olive oil in a large skillet with a lid over medium-high heat then cook the cutlets, uncovered, until golden brown on both sides, 3 to 4 minutes per side. Remove the cutlets and set aside.
- Reduce the skillet heat to medium. Add the butter, asparagus, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, for 2 minutes. Stir in the shallot, cover the skillet, and cook, stirring occasionally, until the asparagus softens to tender-crisp, about 3 minutes. Add the cream, raise the heat to medium-high, and let simmer and slightly reduce, stirring often, approximately 3 minutes. Season with salt and pepper, if needed.
- Place the chicken over the asparagus in the skillet, then spoon some of the sauce over the chicken. Sprinkle with the chopped walnuts and parsley and serve.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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