Keto: Seared Chicken Breasts with Mushroom Pan Sauce
Italian-Dressed Baby Greens & Beet Salad
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Make the most of this mushroom sauce, because it’s scrumptious, simple and keto-friendly. With a touch of heavy cream for silkiness and sautéed garlic for aroma, it comes together easily in the pan fond left over from searing chicken breasts to tender and golden. They get a lip-smacking coating before being plated next to a high-contrast salad that brings together beet matchsticks and baby greens under our cold-pressed Italian vinaigrette.
We will send you:
- 2 Chicken breasts
- 150g Matchstick beets
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 225g Sliced mushrooms
- 45ml Cold-pressed Italian vinaigrette
- 90ml Heavy cream
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk
You will need:
Salt & pepper (S&P)
Large pan
Oil
Total Fat
37 g
Saturated Fat
13 g
Sodium
510 mg
Total Carb
22 g
Sugars
8 g
Protein
46 g
Fibre
3 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine the beets, ¾ of the spinach and the vinaigrette.
Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown. Add the cream, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until thickened. Add the remaining spinach and cook, stirring frequently, 1 to 2 min., until wilted; season with S&P. Return the chicken; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
