Chicken with a Creamy Garlic Sauce

I’m one of those people that really loves to learn anyone’s story. I like to know where they came from, what makes them happy, and what drives them. Talking with strangers, something my husband finds annoying, is so much fun! Two of the many questions that I’m bound to ask you at some point, after we’re no longer strangers of course, would be…

What’s your favorite smell in the kitchen?

What’s your favorite sound in the kitchen?

There’s a true belief, in my heart, that we can all connect through our kitchens. Our own favorite sights and smells in the kitchen can help with that connection. I love the smell of a sweet potato baking in the oven. It’s something I truly miss since being on Keto. It’s one of those warm and comforting smells. Maybe B & BW needs to create a candle with that smell. For all of you wondering, no…a pumpkin candle just won’t do for this smell. Garlic toasting in a frying pan is my favorite sound, even better when I know the little garlic slices are toasting up in bacon grease. Mmmmmm…. The smell isn’t too bad with this sound either. :)

The garlic part leads us to the recipe. I’ve made this dish quite a bit over the last few weeks. It’s easy, delicious, and super Keto. If you try it, let me know. I’d love to hear about it! Enjoy!

What’s your favorite sound and smell in the kitchen?

Chicken with a Creamy Garlic Sauce

Ingredients – this is for my husband and I, so two servings

1 ginormous or 2 regular boneless and skinless chicken breasts
salt and pepper
paprika
6 cloves of garlic, sliced thin
1 cup chicken broth
1/4 cup heavy cream
Avocado oil for cooking the chicken in the pan
*optional mushrooms

Directions

I take the ginormous chicken breasts that we are finding lately and slice them into two breasts, flat wise. It usually works out to the proper portions of protein that way. Otherwise, you can use two regular size chicken breasts.
Sprinkle your chicken breasts with salt, pepper, and paprika on both sides.
Heat some avocado oil in your skillet, and place the chicken in there to cook. After they begin to brown a bit on one side, flip them over, and continue to cook until the internal temperature is at 165 degrees. Yes, I check temps all the time on our meat. Keep an eye out on both sides, so you don’t burn them. I love how they get nice and brown on each side with the paprika.
Once completely cooked, remove from pan, and set aside.
Add in the sliced garlic to the remaining oil, and stir around until the garlic becomes a light and toasty tan. I would say brown, but I’m afraid someone might think it would need to be dark brown all over, but this is not the case. :) If you want, you can add in a small can of mushrooms stems and pieces at this step, or fresh if you’re fancy. We’ve found the stems and pieces are lower carb than the slices.
After the garlic is toasted, pour the broth into the still hot pan, and use a spatula to scrape the goodies off of the bottom of the pan from where you cooked the chicken and garlic. Mix all of that together well, and allow to simmer for about 5 minutes.
After simmering, add in the heavy cream, and allow to simmer until it begins to reduce and thicken up. If you don’t have time to wait for it to thicken, add in some xanthan gum. I always start with a 1/4 teaspoon and add from there, if more is needed.
When it’s to your liking, add the two chicken breasts back to the pan. Spoon the sauce over the breasts while they simmer in the sauce for another 5 minutes.
Serve with riced cauliflower or a side dish that you like to have a sauce over. The extra bit of the broth allows for extra sauce in the end. It’s so good on riced cauliflower, and even on green beans!