This simple recipe is perfect for a week night when you’re tired from a hard day at work. But it would be good enough to serve guests as well! And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.
2 8-10-oz. boneless, skinless chicken breasts, butterflied
2 T. unsalted butter
Dash each coarse black pepper and sea salt
˝ c. heavy cream
1/3 c. homemade mayonnaise
˝ tsp. my Shawarma Spice Blend
Water (just a bit, if needed to thin sauce if too thick)
Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets. Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat. Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done. Remove meat to your serving platter while you make the sauce.
Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend. Sprinkle on a dash of coarse black pepper and sea salt. Allow to simmer stirring constantly, to deglaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.
Makes 4 servings, each contains (using 10-oz breasts):
31 g fat
1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS
26 g protein
374 mg sodium