Keto Italian Chicken Skillet Recipe

About this recipe

A delicious and low-carb Italian-inspired chicken skillet dish, featuring tender chicken, sautéed vegetables, and a creamy mustard sauce. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Baby Spinach
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 1 Pack Button Mushroom (Anabe)
• 125 g Red Bell Pepper
• 200 g Livyor Raw Sunflower Seeds
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g Mother Dairy Salted Butter
• 500 ml Oleev Extra Light Olive Oil
• 300 g Nutty Yogi Almond Flour (With Skin)
• 100 g Zoff Garlic Powder
• 180 g Devavo Dijon Mustard Sauce (Classic French)

Instructions

1. 1. Flatten the chicken breasts slightly and season both sides with garlic salt and pepper.
2. 2. Heat 2 teaspoons of butter and 1 teaspoon of olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and keep warm.
3. 3. In the same skillet, add the sliced mushrooms, diced sweet red pepper, and chopped walnuts. Sauté for 3-4 minutes until the vegetables are tender and the walnuts are lightly toasted.
4. 4. Add the baby spinach to the skillet and cook, stirring, for 2-3 minutes until wilted.
5. 5. Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the brown mustard and bring the mixture to a boil.
6. 6. Reduce the heat and simmer the sauce for 2 minutes, stirring frequently, until it thickens.
7. 7. Return the cooked chicken to the skillet and spoon the sauce over the top. Heat through for 1-2 minutes.
8. 8. Sprinkle the dish with grated Romano cheese before serving.