0 0
Creamy Asiago Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb Boneless Chicken Breast
1 tsp Onion Powder
1 tsp Parsley
1 1/2 cups Chicken Broth Or Bouillon Prepared With Water
2 cups Mushroom Cut in half
2 tbsp Olive Oil separated
1/2 cup Heavy Cream
2 cloves Garlic Clove Minced
1/4 cup Coconut Flour
3 tbsp Butter Grass fed butter is always best
1/2 cup Asiago Cheese
1 tsp Himalayan Salt
1 tsp Ground Pepper
1 tsp Monkfruit Natural Sugar Substitute

Nutritional information

268
Calories
19.2g
Fat
1.9g
Carbs
0.5g
Dietary Fiber
21.7g
Protein

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Creamy Asiago Chicken

My friend Brenda wanted me to change this recipe around and healthify it a bit to fit her nutritional needs. I would love to see your adaptations for this recipe below and would appreciate your comments.

This is great served over some broccoli, zucchini or maybe some cauliflower rice.

  • 35
  • Serves 8
  • Medium

Ingredients

Directions

Share

As in all my recipes I provide nutrition information as a guide. Please double check the nutrition information for your recipe to get the most accurate results.

Additional info: 

This is great served over some broccoli, zucchini or maybe some cauliflower rice.

If you are the type of person that is looking for a bigger meal you can add Konjac noodles, palmini or wonder rice.

 

 

 

 

Steps

1
Done

Pound it out to about 1/4 thickness, I place mine in a ziploc bag (and dont completely seal it so it doesn't pop) then pound it out with a meat mallet. If you don't have a meat mallet you can use your bottle of olive oil or a rolling pin or similar just be careful not to break any bottles if you are using glass. If you are using something other than a meat mallet or tenderizer then I suggest being a bit more gentle.

2
Done

Cut each breast into about 3 pieces of similar size

3
Done

Put all the pieces back in the ziploc bag and add your flour, mix well to coat those pieces

4
Done

In a large deep skillet, place butter and 1 tbsp of Olive Oil. As soon as the butter melts add floured chicken 4 min on each side or until golden brown on both sides. Remove and set aside but do not clean out the skillet.

5
Done

Using the same skillet add the rest of the olive oil, onion powder, mushrooms and garlic and saute until mushrooms begin to brown. Liquid will come out, don't drain.

6
Done

Add the chicken broth to skillet, scraping up all the browned bits that are at the bottom of the pan, let that reduce and add the monk fruit sweetener. Let cook for about 2-3 minutes

7
Done

Add the chicken back & sprinkle with the parsley

8
Done

Bring mixture to a boil, and reduce heat, cover and simmer for about 10-12 minutes

9
Done

Remove chicken from the pan and set it aside so we can add the cream.

10
Done

Add cream to the skillet with the mushrooms and heat until you see it starting to bubble.

11
Done

Reduce to low heat and add Asiago cheese while continuing to stir until you see the cheese melt into the sauce

12
Done

Add the chicken and stir gently until the sauce thickens a bit more and the chicken is coated

13
Done

Serve over your This is great served over some broccoli or maybe some cauliflower rice. Another great option is zucchini noodles or Konjac noodles or palmini.

My favorite rice replacement has been this "rice" made with Water, Yarn Fiber and Lime. You can find a link above.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
2 ingredient Low Carb simple chocolate sauce
next
Low Carb Brownie Lava Mug Cake
previous
2 ingredient Low Carb simple chocolate sauce
next
Low Carb Brownie Lava Mug Cake

Add Your Comment