You’ll use one skillet and minimal time to prepare this delicious low-carb chicken dinner, so the rewards far exceed the effort. Plus, you’ll learn some tricks, like quick-cooking chicken cutlets with seasonings to create a delicious base flavor for the asparagus. Bring it all together with a speedy reduced cream sauce, and dinner is done in under 30 minutes. Feel free to swap the walnuts and parsley for your favorite nut and herb combo, but recalculate your macros accordingly.
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Season the chicken cutlets with 1 teaspoon salt, 1/2 teaspoon pepper, and the garlic powder.
Heat the olive oil in a large skillet with a lid over medium-high heat then cook the cutlets, uncovered, until golden brown on both sides, 3 to 4 minutes per side. Remove the cutlets and set aside.
Reduce the skillet heat to medium. Add the butter, asparagus, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, for 2 minutes. Stir in the shallot, cover the skillet, and cook, stirring occasionally, until the asparagus softens to tender-crisp, about 3 minutes. Add the cream, raise the heat to medium-high, and let simmer and slightly reduce, stirring often, approximately 3 minutes. Season with salt and pepper, if needed.
Place the chicken over the asparagus in the skillet, then spoon some of the sauce over the chicken. Sprinkle with the chopped walnuts and parsley and serve.
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