Keto Creamy Garlic Herb Chicken with Asparagus and Mushrooms

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large chicken breasts (boneless, skinless) 1/2 cup heavy cream 4 cloves garlic, minced 1 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped Salt and pepper, to taste 1 lb asparagus, trimmed 8 oz cremini mushrooms, sliced 2 tbsp olive oil 1 tbsp butter

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. In a large pan, heat 1 tablespoon of olive oil over medium high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 6 8 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining olive oil, garlic, asparagus, and mushrooms. Sauté until the vegetables are tender, about 4 5 minutes.
4. Stir in the heavy cream, parsley, and basil. Cook for 2 3 minutes or until slightly thickened.
5. Slice the cooked chicken breasts into thin strips and add them back to the pan with the sauce. Gently stir to combine.
6. Serve immediately over a bed of your favorite low carb side dish, such as cauliflower rice or zucchini noodles.

Chef’s Insight

The combination of flavors in this dish is both comforting and sophisticated, making it perfect for any special occasion or everyday meal.

Notes

For the best results, use fresh herbs when possible.