✓
Oil
✓
✓
✓
✓
✓
✓
✓
Clocking in at only 6.8 grams of net carbs per serving and using just one large skillet, it’s a good recipe to make while on a ketogenic diet.
Butterfly and cut in half the chicken breasts and season with salt, black pepper, paprika, chipotle pepper powder, and cumin powder.
Over medium-high heat in a large skillet pan, sear the chicken breasts on both sides until they are golden brown with 2 tablespoons of oil.
Deglaze the pan with 2 tablespoons of unsalted butter and add the minced garlic, chopped onions, seeded, chopped jalapeños, and chicken broth with the chicken in the pan.
Remove the chicken breasts and keep them warm. Leave the cooked onions and garlic and juice in the skillet. Proceed to make the creamy sauce.