In the cozy kitchen of Chef Alessandro, where the aroma of herbs and spices danced in the air, a culinary adventure was about to unfold. Inspired by his love for bold flavors and comforting dishes, he set out to create a keto-friendly masterpiece that would tantalize taste buds and warm hearts.
With a dash of creativity and a sprinkle of inspiration, Chef Alessandro crafted the recipe for Completely Keto Spicy Chicken Cutlets with Creamy Sauce—a dish that promised to elevate the humble chicken cutlet to new heights of deliciousness.
For the creamy sauce, he heated olive oil in a pan and sautéed minced garlic until fragrant. Then, he added half n’ half, along with a hint of basil and rosemary, allowing the flavors to meld together into a velvety concoction. To thicken the sauce, he sprinkled in xanthan gum, stirring until smooth and creamy. Finally, he seasoned it with Pink Himalayan salt and black pepper, ensuring a perfect balance of flavors.
For the spicy chicken cutlets, Chef Alessandro seasoned them generously with basil, rosemary, Pink Himalayan salt, and black pepper. He then added slices of jalapeño pepper for an extra kick of heat, infusing the cutlets with bold and vibrant flavors.
As the chicken sizzled in the pan, filling the kitchen with its tantalizing aroma, Chef Alessandro imagined the perfect accompaniments to complete the meal. Perhaps a side of garlic mashed cauliflower or a crisp green salad dressed with a tangy vinaigrette—a feast fit for any keto table.
Once the Completely Keto Spicy Chicken Cutlets with Creamy Sauce were cooked to golden perfection, Chef Alessandro plated them with a flourish, ready to serve up a meal that would delight the senses and satisfy the soul.
As diners gathered around the table, eager to dig into their plates, Chef Alessandro couldn’t help but smile. For in creating this delectable dish, he had not only crafted a delicious meal but also brought a sense of joy and excitement to the dinner table—proving once again that living keto can be both fun and flavorful, leaving everyone eager for their next culinary adventure.
Ingredients
Sauce
- 1 Tbsp olive oil
- 1 cup half n' half
- 2 garlic cloves minced
- 1/2 tsp xanthan gum
- 2 tsp basil
- 1 tsp rosemary
- Pink Himalayan Salt
- black pepper
Chicken
- 1 1/2 lb chicken cutlets
- 3 Tbsp olive oil
- 2 tsp basil
- 2 tsp rosemary
- 1/2 jalapeno pepper sliced
- Pink Himalayan Salt
- black pepper
Instructions
Chicken
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In a bowl mix together all the ingredients except chicken. Coat the chicken in the mix.
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Grease a pan and heat up over medium-high flame. Cook cutlets for about 4 minutes per side. Set aside on paper towel.
Sauce
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Start heating up the oil on a medium-high flame.
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Put the garlic and basil and rosemary in and cook for about 60 seconds.
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Mix in the half n' half to the pan and add salt and pepper in to your taste. Raise heat to a boil. Drop the xanthan gum in and mix until you feel the sauce thickening. If not thick enough add another half a teaspoon.
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Lower the flame and cook on low for 60 seconds.
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Pour the sauce over the chicken and serve.
Recipe Notes
