Creamy Lemon Chicken With Roasted Asparagus

If you are looking for a Keto friendly, low-carb, sugar-free, and gluten-free meal, this recipe is for you. This tangy and creamy dish is rich with flavor and will leave you with wanting more.

Chicken:

• 2-3 - Chicken Breast
• 1/2 tsp - Lemon Pepper seasoning, you may add more for your liking
• 1/2 tsp - Italian herb blend
• 2 Tbsp - Olive oil or oil for your liking

Creamy Lemon Sauce:

• 2 Tbsp - Salted Butter
• 1/2 tsp - Minced Garlic
• 1/2 cup - Chicken Broth
• 1 1/2 - Lemons, zested and juiced (The remaining 1/2 lemon, sliced for garnish)
• 1/2 cup - Heavy cream or half/half
• 2 - Egg yolks
• 1/8 tsp - Sea Salt
• 1 Tbsp - Parsley
• 1/2 Tbsp - Parmesan Cheese for topping

Asparagus:

• 1 - Bundle of Asparagus, ends snapped
• 1/2 tsp - Lemon Pepper
• 1/2 tsp - Olive Oil

First wash, snap the ends off and place in pan.

Pre-heat over to 400 degrees

Season with Lemon Pepper seasoning or salt and pepper.

Add olive oil and mix to make sure they are all covered

Once oven is heated to 400 degrees, place pan in oven for 20-25 minutes or until soft.

Once done, take pan out of the oven and set to the side

Warm up a large skillet over medium to high heat. Meanwhile, season both sides of the chicken breasts evenly with lemon pepper seasoning. Once pan is hot, add in the oil, then place the breasts into the pan. Sear the chicken for 4-6 minutes on each side, or until a golden brown. The internal temperature of the chicken should be 165 degrees. Once done, take the chicken out of the pan, and set aside on a plate. Discard and oil in the pan.

Place the same pan over medium heat. Add in the butter and garlic, and sauté for 30 seconds. Then, immediately pour in the chicken broth, lemon zest, lemon juice, heavy cream, and egg yolks, and whisk together QUICKLY to avoid scrambling the eggs. Continuously whisk until the sauce becomes creamy and a little thick. This may take up to 2 minutes. The let sauce slowly warm up, just until it becomes slightly bubbly, but DO NOT LET IT BOIL.

Pull the pan off of the heat, sprinkle in the salt. Once the sauce has thickened to your desired consistency, sprinkle in the parsley and continue to whisk for another 30 seconds.

Spread the asparagus evenly across a large plate. Drizzle the sauce over the asparagus. Then cut chicken as desired and place beside or on top for the asparagus. Pour more sauce over the chicken. Sprinkle more parsley over the entire plate. Grab the remaining 1/2 of lemon and make 1/4 slices to place on or beside the chicken.

Finally, top everything with parmesan cheese, and serve.

Enjoy!