KETO Creamy Chicken Mushrooms and Asparagus

Instructions

Asparagus:

1. To blanch asparagus, place asparagus in a pot of salted boiling water. Cook for about 2 minutes then remove to a bowl of ice water. This stops the cooking process. Drain well and set aside.

Chicken:

1. Cut chicken in half lengthwise. Season both sides with salt, pepper, garlic powder, and cayenne pepper to taste. Set aside.
2. In a large ovenproof skillet, melt 1 Tablespoon butter and 1 Tablespoon coconut oil over medium-high heat. Add chopped mushrooms and sauté for about 3 minutes. Add chopped onion, and parsley. Season with salt and pepper to taste. Sauté until onion is softened. About 3 minutes. Add minced garlic and sauté until fragrant. About 1 minute. Remove to a bowl and set aside.
3. In the same pan, melt the remaining coconut oil and butter. Add in seasoned chicken and cook until the internal temperature reads 160°F and is brown on both sides. Remove from pan and set aside.
4. Add white wine to the pan and bring to a boil. Allow reducing by half. Around 5 minutes.
5. Once reduced add beef stock. Bring to a boil and reduce to a ¼. About 10 minutes.
6. Add heavy cream and bring to a gentle simmer. Simmer until it thickens. Then add chicken, onions, and mushrooms, and blanched asparagus. Top with shredded mozzarella.
7. Broil on high in a hot oven for about 3 minutes or until the cheese is melted and slightly golden.