Keto Chicken Skillet in Mascarpone Roasted Red Pepper Thyme Sauce with Almond Green Beans

Instructions

1. 1

   1. Season the chicken breast with 4 g of salt, black pepper, and garlic powder on both sides.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes and add 15 ml (1 tbsp) olive oil along with the butter. When the butter foams, sear the chicken for 4 to 5 minutes per side, until well browned and it reaches a safe internal temperature of 165°F/74°C. Remove and set aside on a plate.

3. 3

   3. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Add the shallot and cook for 2 minutes, stirring, until softened.

4. 4

   4. Add the roasted red pepper and cook 2 minutes more. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes to reduce slightly.

5. 5

   5. Add the mascarpone, Parmesan cheese, and fresh thyme. Stir constantly for 2 to 3 minutes until the sauce is smooth and creamy. Return the chicken to the skillet and cook 3 more minutes over low heat, spooning the sauce over it.

6. 6

   6. Meanwhile, heat another skillet over medium heat. Add the sliced almonds and toast for 1 to 2 minutes, stirring, until lightly golden. Remove and set aside so they do not burn.

7. 7

   7. In the same skillet, add the green beans with 30 ml (2 tbsp) water and a pinch of the remaining salt. Cover and cook for 3 minutes to soften slightly. Uncover and sauté for 2 to 3 minutes more until tender-crisp. Add the lemon zest and toss.

8. 8

   8. Serve the chicken with plenty of mascarpone and roasted red pepper sauce. Plate with the green beans and finish with the toasted sliced almonds on top.