Keto Chicken Skillet in Sherry Cream with Asparagus and Hearts of Palm

Instructions

1. 1

   1. Pat the chicken breast dry with paper towels and season on both sides with salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken for 4 to 5 minutes per side until nicely browned. Transfer it to a plate. If you prefer to check final doneness in the oven, you can return the skillet later at 400°F / 200°C.

3. 3

   3. In the same skillet, reduce to medium heat and add the butter. Add the asparagus and hearts of palm, and sauté for 3 to 4 minutes until lightly colored.

4. 4

   4. Add the minced garlic and cook for 30 seconds, stirring so it does not burn.

5. 5

   5. Pour in the dry sherry and scrape the bottom of the skillet with a spoon to release the browned bits. Cook for 2 minutes so the alcohol reduces.

6. 6

   6. Add the chicken broth, heavy cream, Parmesan cheese, and fresh thyme. Stir well and cook for 3 to 4 minutes over medium-low heat until the sauce thickens slightly.

7. 7

   7. Return the chicken breast to the skillet along with any accumulated juices. Cook for 5 to 7 minutes over low heat, spooning the sauce over the chicken, until fully cooked. If you prefer to finish in the oven, place the oven-safe skillet in the oven for 6 to 8 minutes at 400°F / 200°C.

8. 8

   8. Turn off the heat and add the lemon zest and fresh parsley. Gently stir the sauce around the chicken and vegetables.

9. 9

   9. Serve the chicken breast covered with the sherry cream, asparagus, and hearts of palm.