Keto Chicken with Aged Gouda Sauce, Roasted Celeriac, and Garlic Spinach

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the celeriac on a sheet pan and toss with 1 tablespoon olive oil, 1 minced garlic clove, the sweet paprika, half of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

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   2. Roast the celeriac for 28 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until golden on the outside and tender inside.

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   3. Meanwhile, pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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   4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 20 g (1 1/2 tbsp) butter. Sear the chicken for 4 to 5 minutes per side, until well browned and it reaches an internal temperature of 74 °C / 165 °F. Transfer to a plate and keep covered.

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   5. Reduce the heat to medium. In the same skillet add the remaining butter and 2 minced garlic cloves. Cook for 30 seconds, stirring, until fragrant.

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   6. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, remaining thyme, nutmeg, and grated aged Gouda. Cook for 3 to 4 minutes over medium-low heat, stirring, until smooth and creamy.

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   7. Taste the sauce and adjust with the remaining salt and black pepper if needed. Return the chicken to the skillet and cook 2 minutes more over low heat to coat it with the sauce.

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   8. In another skillet or wide saucepan, heat any juices released by the chicken along with the last garlic clove and the spinach. Cook for 2 to 3 minutes over medium heat until the spinach wilts. Add the lemon juice and toss well.

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   9. Serve each chicken breast with plenty of Gouda sauce, a portion of roasted celeriac, and the garlic spinach on the side.

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    10. If you want to keep everything warm before serving, place the serving dish in a 95 °C / 200 °F oven for up to 10 minutes.