This creamy, dreamy chicken dish is so mouthwatering and delicious. Keep it keto and spoon over spring asparagus like we did for an amazing weeknight dinner! Or, serve with pasta for a meal even the kids will devour.
Makes 4 servings
1.5 pounds chicken breast tenderloins
Coarse salt and ground pepper
1 teaspoon dried oregano
3 tablespoons Tessemae’s Lemon Garlic
2 garlic cloves, minced
1.5 cup chicken broth
2 tablespoons Tessemae’s Dijon Mustard
1 cup heavy cream or coconut cream
1/2 cup grated parmesan
1/2 cup sun dried tomatoes, drained
½ cup shredded basil
1 bunch asparagus, steamed
- Season chicken with salt, pepper, and oregano. Heat Lemon Garlic in a skillet over medium. Add chicken and cook until browned on both sides, about 3 minutes per side. Remove from skillet and set aside.
- Add garlic to skillet and cook until fragrant, about 1 minute. Add chicken broth and Dijon, scraping up browned bits on bottom of pan. Stir in sundried tomatoes, cream and parmesan and bring to a simmer.
- Return chicken (and any accumulated juices) to the skillet and simmer until the chicken is cooked through and sauce has thickened, 2-5 minutes.
- Sprinkle basil over top and serve with asparagus.