Keto Chicken in Brie Mustard Leek Sauce with Roasted Radishes

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the radishes on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 22 to 25 minutes, turning halfway through, until golden and tender.

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   2. While the radishes roast, pat the chicken breasts dry with paper towels and season them with the remaining salt and the rest of the black pepper.

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   3. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and sear the chicken for 4 to 5 minutes per side, until well browned. Transfer to a plate; it will finish cooking later in the sauce.

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   4. Reduce the heat to medium and add the butter to the same skillet. Add the leek and cook for 4 minutes, stirring, until softened. Add the garlic and fresh thyme and cook 30 seconds more until fragrant.

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   5. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Add the heavy cream and Dijon mustard, stir well, and let it simmer gently for 2 minutes.

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   6. Add the cubed brie a little at a time, stirring until melted and smooth. Return the chicken to the skillet along with any juices from the plate.

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   7. Cook over low heat for 6 to 8 minutes, spooning sauce over the chicken, until the thickest part of the chicken reaches 74°C / 165°F.

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   8. Remove the radishes from the oven. Serve the chicken with plenty of brie, mustard, and leek sauce, alongside the roasted radishes, and finish with fresh parsley on top.