Creamy Lemon Chicken [Keto, Low-Carb, Sugar-Free, Gluten-Free]

chef-michael.com

Amy B

subheading: Seared Chicken Breasts:

1 ½ lbs - Thin-sliced chicken breasts (see PRO TIPS)

¾ tsp - Sea salt

½ tsp - Cracked black pepper

2 tsp - Garlic powder

½ tsp - Sweet paprika

½ tsp - Italian herb blend (or dried oregano)

2 Tbsp - Avocado oil

subheading: Creamy Lemon Sauce:

2 Tbsp - Salted butter

3 cloves - Garlic, grated

½ cup - Chicken broth

1 ½ - Lemons, zested and juiced (remaining ½ lemon, sliced for garnish)

½ cup - Heavy cream or half/half

2 - Egg yolks

⅛ tsp - Sea salt

¼ tsp - Xanthan Gum (optional, for thickening)

1 Tbsp - Fresh parsley, chopped

subheading: Optional, to serve: Steamed asparagus or broccoli, lemon slices, and/or shredded parmesan cheese:

subheading: PRO TIPS:

If you can’t find thin-sliced chicken, buy whole, boneless breasts and slice them in half, horizontally. Optionally, you can place the slices between plastic wrap, and pound them thin.

The lemon zest gives the sauce an amazing, bright flavor! Zest the lemons with a microplane or small grater. If you don't have either, simply leave out the zest.

As listed above, xanthan gum is optional. However, I highly suggest including it for an extra thick and creamy texture that really makes this dish super succulent.

Directions at chef-michael.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer