Keto Chicken Breast in Paprika Butter Manchego Sauce with Roasted Cabbage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cabbage wedges on a sheet pan, brush with 1 tablespoon olive oil, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, and drizzle the apple cider vinegar over the top.

2. 2

   Roast the cabbage for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and deeply browned at the edges.

3. 3

   Meanwhile, pat the chicken breasts dry with paper towels. Season them with the remaining salt, remaining black pepper, and sweet paprika.

4. 4

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken breasts for 4 to 5 minutes per side until nicely browned. Transfer to a plate.

5. 5

   Reduce the heat to medium. Add the remaining 2 tablespoons butter and the minced garlic to the same skillet. Cook for 30 seconds, just until fragrant.

6. 6

   Stir in the Dijon mustard and chicken broth, scraping the bottom of the skillet to loosen the browned bits. Cook for 2 minutes.

7. 7

   Add the heavy cream and cook for 2 to 3 minutes over medium-low heat, stirring, until the sauce begins to thicken slightly.

8. 8

   Add the grated Manchego a little at a time and stir until the sauce is smooth. Return the chicken breasts to the skillet along with any accumulated juices.

9. 9

   Cook for 4 to 6 minutes more over low heat, basting the chicken with the sauce, until fully cooked and the thickest part reaches 74 °C / 165 °F.

10. 10

    Serve each chicken breast with roasted cabbage wedges, spoon the sauce over the top, and finish with fresh chopped parsley.