“Don’t Cry For Me” Keto Chicken
An elegant combo of creamed chicken and peppers, low carb and easy to make.
Whether you’re interested in reducing your carb intake or just want another delicious chicken dish to add to your menus, this is the perfect recipe! The chicken is tender and punctuated with the subtle and sweet flavors of the peppers, which also add vibrant contrast to the colors. The cream sauce is decadently rich with cream and mayo and the sweet subtle flavor of the shallots. The toasted almonds on top add the perfect crunch and contrast to the dish. Your family and guests don’t need to know that it is a great Keto diet “go to” - you can all just enjoy a scrumptious chicken dinner! And if you are living the Keto lifestyle, no need for tears of deprivation with this recipe….only tears of joy!
“Don’t cry for me” Keto Chicken
3 skinned and boneless chicken 3 tablespoons butter 1 shallot, minced 3 bell peppers - red, yellow and orange - cut into 1 inch pieces 4 cloves garlic, minced 1 teaspoon garlic powder 8 ounces sliced mushrooms 1 teaspoon onion powder 1/4 cup fresh parsley, chopped 1 1/4 teaspoons dried thyme 1/2 teaspoon dried tarragon 1/3 cup toasted sliced almonds 1 1/2 cups cream 1/3 cup mayonnaise 1 1/4 cups shredded Parmesan cheese 1 teaspoon chicken bouillon 1 teaspoon prepared mustard salt and pepper to taste
-Preheat oven to 350 degrees. Cut chicken breasts into thin strips, about 2 inches long by 1 inch wide. Place 1 tablespoon butter into a glass pie plate or casserole dish and melt in oven. Place chicken strips over the buttered dish and sprinkle with salt and pepper to taste. Cover with foil and bake 20 minutes until no longer pink. Remove from oven and set aside, covered.
-Toast almonds by placing them in a small skillet and stir almonds over medium heat until slightly browned. Set aside.
-In a large skillet, melt 2 tablespoons of butter over medium-high heat, then add shallot, bell peppers, and mushrooms. Cook over medium-high heat until moisture evaporates and vegetables are tender, about 8 minutes. Add garlic and cook and stir 2 minutes more.
-Stir cream into vegetable mixture along with mayonnaise, bouillon and mustard. Add garlic powder, onion powder, thyme and tarragon and stir in. Reduce heat to medium and simmer until slightly thickened, about 8 minutes, stirring occasionally.
-Stir chicken pieces and 1/2 cup Parmesan cheese into cream and vegetable mixture until cheese is melted and smooth. Place into casserole serving dish and sprinkle with remaining Parmesan cheese. Garnish with parsley and toasted almonds.
-Serve over steamed riced cauliflower (or rice). Serves 8
The combo of different colored peppers makes a vibrant chicken dish.
Tender chicken and the crunch of almonds in a rich cream sauce.
