Keto Info (approx.): 80% fat, 1% carbs, 18% protein.
Melt butter and coconut oil in a large skillet.
Dice the chicken then add to the skillet along with the salt, pepper and paprika. Cook on a medium heat until the chicken starts to turn slightly golden (should take just under 10 minutes). Whilst the chicken is cooking chop 2 slices off the lemon and put aside for serving, then squeeze the juice from the remainder of the lemon over the chicken.
Once the chicken is cooked add the double cream, oregano and basil and keep cooking on a medium heat. Keep skillet on a medium heat and cook for a few minutes until the cream starts to thicken, making sure you keep stirring the cream to prevent it sticking.
Now you're ready to serve. My personal favourite is to enjoy this dish over diced courgette cooked in butter, or you can enjoy with a side of rice.
Ingredients
Directions
Melt butter and coconut oil in a large skillet.
Dice the chicken then add to the skillet along with the salt, pepper and paprika. Cook on a medium heat until the chicken starts to turn slightly golden (should take just under 10 minutes). Whilst the chicken is cooking chop 2 slices off the lemon and put aside for serving, then squeeze the juice from the remainder of the lemon over the chicken.
Once the chicken is cooked add the double cream, oregano and basil and keep cooking on a medium heat. Keep skillet on a medium heat and cook for a few minutes until the cream starts to thicken, making sure you keep stirring the cream to prevent it sticking.
Now you're ready to serve. My personal favourite is to enjoy this dish over diced courgette cooked in butter, or you can enjoy with a side of rice.
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