KETO Creamy Chicken Mushrooms & Asparagus | Episode 159

Creamy chicken, mushroom, and asparagus. Okay, I gotta get this. Creamy chicken, mushroom, and asparagus. It's like, I can't say too many words together or else I lose it. Yeah. Okay, let's try this again. Hey guys, my name is Courtney Budson, if you are new here, and this is What's Fritten. Today, I'm gonna be sharing with you guys a keto-friendly, one-pan, creamy chicken, mushroom, and asparagus dish. Asparagus dish? That is to die for. I'm telling you guys, the flavors in this are spectacular. It's a little bit more on the fancy side, but it is so easy nonetheless. So without further, woo, today is the day. So without further ado, let's get started. So to get the prep work out of the way, we're gonna go ahead and blanch the asparagus. Now, all you need to do is bring a big pot of water to a boil, add a good amount of salt, add your asparagus in when it's a really good rolling boil, and allow it to cook for about two to three minutes. Two minutes if they're a little bit smaller and three minutes if they're a little bit thicker. Then remove those out with a slotted spatula and put them in a bowl of cold ice water so that they don't continue to cook. Then take them out of the water and just set them aside. So the next thing we're gonna do is prepare our chicken breasts. Now, I'm using boneless, skinless chicken breasts, and all I'm doing is cutting them in half to thin them out a little bit so that they take less time to cook. And I'm gonna season that with salt, pepper, and garlic powder, and of course, a little pinch of cayenne pepper. All right, so now we're gonna move on to the main deal, the main dish. We don't have to do any more prep work. So all I'm doing is adding a little bit of coconut oil into my cast iron skillet. Have it over medium-high heat. I'm adding a little pinch of butter. Let that melt down. All right, now to that, I'm going to add some baby Bella mushrooms. You can use white mushrooms if you want. And I'm just gonna saute these for about three to four minutes. I did cut them pretty thick because I really want the mushrooms to stand out. And you'll know if you cook mushrooms often that when you cook them, they shrink big time. All right, my mushrooms have softened up just a little bit. Now I'm gonna add my chopped up onion. And if your pans look a little dry, you can always add a little bit more oil or more butter. I mean, why not? I'm gonna season that with some salt and pepper. And I'm also gonna add some chopped up parsley. I like to add all the seasonings at this stage because the mushrooms act like a sponge and absorb all of the delicious flavor that you put in here. So we just wanna cook this until the onion is nice and softened. So about four minutes. All right, my onions are nice and soft. So I'm gonna go ahead and add my minced garlic. Now, the reason we add things in stages like this is because we want everything to reach its own amount of doneness. We don't want anything to be overdone, overcooked, over mushy. Doneness. Doneness is a new word. Okay, I just created it. So get with the program, peeps. So I just wanna cook the garlic for about another minute until it's nice and fragrant. And then we'll go ahead and remove it from the pan, put it into a bowl, and set it aside. All right, to my same pan over medium-high heat, I'm gonna add another nod of coconut oil. I forgot what it was called. And another nod of butter. All right, so to that, we're gonna add our seasoned chicken. So once it's brown on both sides and just about cooked all the way through, then you can remove it, place it on a plate, and set it aside. So now we're gonna work on the sauce. So I have all the drippings from the chicken in this pan, all of the stuff that's burnt on the bottom of the pan. That is fond. That is amazing flavor. Don't get rid of that. So now I turned my pan down to a medium-low so that nothing flambes on me. And to that, I'm gonna add some white wine. I'm just using my favorite white wine. Now turn up the heat. I'm just gonna scrape the bottom of the pan so that all of that deglazes right off the bottom. You can see, I don't know, you might not be able to see because it's super steamy, but there's not much I can do about that. So now what we wanna do is bring the wine up to a boil for about four to five minutes. You want it to reduce by at least half, so however long that takes, and then we'll move on to the next step. So it's probably really difficult to see, like I said before, because of the steam, but the wine has reduced by half. So now I'm gonna add in some good quality beef stock, and then we're gonna bring that right back up to a boil and do the same thing. So we're gonna reduce this to a fourth of what I put in here. So that's quite a big reduction, but it's really, I mean, it's no work to you. It's just a waiting game. So set your timer to about eight minutes. It can take anywhere from eight to 12 minutes, depending, and I'll show you what it looks like when we're there. All right, my sauce has reduced quite a bit. I turned down the heat so it's not scolding hot, but I'm going to add some heavy cream. Now you gotta use the heavy cream. There's no if, ands, or buts about this. Just add the cream, call it a day. And we wanna bring this up to a slight simmer until it gets nice and thick, so about three minutes. Okay, so you can see it's gotten nice and thick. It smells so stinking good. I'm drooling, big time, and Mike's burping, big time. So now what we're gonna do is place our chicken in and just kind of coat it, and then you're gonna add in your mushrooms and onions, oh yeah. Now we're gonna add our asparagus, and I just add them in piles up on the sides. All right, now to that, we're just gonna add some mozzarella cheese, oh yeah. Then I'm just gonna throw this in an oven to broil for about three minutes until the cheese is nice and melted and golden brown. And then that's it. We want, we want dinner. All right, now I'm gonna tell ya, I like to eat mine. I'm not on a keto diet, so I like to eat mine with some angel hair pasta, okay? You don't have to do that. If you don't, then it's keto-friendly, but if you do, not keto. It's, it's, it's saucy, and it looks delicious. It is so good, hmm, woo! So if you guys do wanna recreate this recipe, just look in the description box below. I'll have all the measurements as well as the written instructions. And if you did like this video, don't forget to smack that like button. And if you are new to my channel, please don't forget to subscribe and hit the little bell icon, so that way you get notified every single time I upload a video. And as always, thank you guys so much for spending time with me, and we'll see you later. Peace. Oh, man down.