Keto Marry Me Chicken
5.6g
Net Carbs
22.8g
Protein
25.3g
Fat
0.9g
Fiber
340
Calories
Cooking tip: Slicing chicken breasts into cutlets is very helpful for reducing the cooking time and keeping the chicken tender. There are some excellent online video tutorials to help you master the technique. The basic idea is to lay a breast flat on a cutting board. Use the hand you do not hold your knife with to hold the chicken breast flat. Take a sharp knife and starting at the thickest end of the chicken breast, slice the chicken in half horizontally, halving the thickness. Cooking time will depend on the thickness of your cutlets. Ours were about 1-inch thick at their thickest, which is what the cooking times are based on.
Ingredients:
- 1 1/2 pounds raw chicken breast, skinless, boneless USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/4 teaspoon table salt USDA
- 2 tablespoons olive oil USDA
- 2 ounces cream cheese USDA
- 1 1/2 teaspoons fresh garlic FNDDS
- 1 cup canned chicken broth, low sodium USDA
- 1/3 cup heavy whipping cream USDA
- 1/2 cup parmesan cheese, grated USDA
- 1/3 cup sundried tomatoes, oil packed, drained USDA
- 1 teaspoon italian seasoning blend Spice Barn
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 3 tablespoons fresh basil, chopped leaves USDA
Directions:
- Slice each chicken breast horizontally into two even cutlets. Season each side with salt and pepper.
- In a large non-stick skillet, warm olive oil over medium-high heat. Add chicken cutlets, cooking until each side is browned and chicken is almost cooked through, about 4 minutes per side. Remove chicken to a plate and cover with foil.
- Add minced or pressed garlic to the skillet, reduce heat to medium low, and sauté until fragrant, about 30 seconds. Add broth and scrape the bottom of the pan to get up any bits stuck to the bottom. Add heavy cream and cream cheese, stirring until cream cheese is melted and sauce comes to a simmer, about 4 minutes. Add parmesan cheese and continue to stir until cheese is fully melted, another 2 minutes. Stir in chopped sundried tomatoes, Italian seasoning, and red pepper flakes. Add the chicken and any accumulated juices back to the skillet, cover and allow to simmer until the sauce is thickened and the chicken is fully cooked, 4-6 minutes more. Garnish with chopped basil.
- One serving is one chicken breast cutlet with a rounded ¼ cup sauce.
