Keto Pecan-Crusted Chicken with Mustard Cream Sauce & Asparagus
Chicken cutlets get an irresistibly crunchy, nutty crust and a luscious, creamy mustard sauce in this divine dinner dish.
Instructions
- Preheat oven to 400ºF (205°C). Carefully slice the chicken breast in half horizontally so that you end up with two thinner breast cutlets. Working one at a time, place a chicken breast cutlet between sheets of plastic wrap and flatten with a meat pounder or back of a frying pan into even thickness, about 1/4-inch, and season on both sides with salt and pepper.
- Arrange the asparagus in a tight single layer on a baking sheet. Drizzle with half of the olive oil. Season with salt and pepper. Turn the asparagus, so they’re evenly coated in the oil and seasonings and in a single layer. Roast until crisp-tender, 12 to 20 minutes depending on the thickness of the asparagus. Reduce oven temperature to 300ºF (150°C).
- Meanwhile, in a shallow bowl, stir together half of the Dijon mustard, one-fourth of the heavy cream, and the water.
- Place the chopped pecans in a shallow bowl.
- Dip the chicken into the Dijon cream, then into the chopped pecans, turning and pressing gently to evenly coat each chicken piece with pecans.
- In a nonstick sauté pan, heat the remaining olive oil over medium-high heat. Add the chicken and sauté for 3 minutes per side, 6 minutes total. Transfer the chicken to an 8-inch square pan, then bake for 12 minutes.
- Meanwhile, deglaze the sauté pan with the remaining heavy cream, Dijon mustard, and salt and pepper to taste.
- Serve the chicken with the Dijon cream sauce and roasted asparagus.
Clarification on Macros wanted:
Recipes states that net carbs are 3, but below that, carbs are 29?
Thank you so much for noticing this error, Diane! Total carbs for this recipe are 5 grams: 3 grams of net carbs and 2 grams of fiber. The macros have been udpated accordingly. Thank you again!
Clarification needed.
In step 6: bake for 12 minutes – meaning bake in the oven or on the stovetop?
Hi Ina, Thanks for your question. Transfer the chicken to an 8-inch square pan, and then bake in the oven for 12 minutes.
Super tasty. Love the mustard cream sauce (I made a little extra 😁)with the pecans. Not difficult and looks gourmet. I used chicken thighs instead of breasts because that’s what i had and it worked out just fine. Next time, I’ll chop the pecans more finely.