Dutch Oven Creamy Chicken And Asparagus
Measure 8 oz asparagus trimmed and cut into 1" pieces.
1
Peel 4 cloves of garlic, and roughly chop 2 green onions. Add to Manual Food Processor, scraping down sides as needed.
2
Slice a lemon. I use my Santoku knife for just about everything.
3
Soften one block of cream cheese.
4
Measure 1 tsp smoked Paprika, 1/2 tsp seasoned salt.
5
Season the chicken, patting the rub into the meat with a basting brush.
6
Heat 1 tbsp oil over medium heat for 5 minutes. Cook chicken until lightly browned.
7
Cook 2-3 min per side.
8
Set chicken aside. Note: Chicken will not be fully cooked.
9
Add 1 tsp oil to the pan along with onion mixture. Cook until translucent, about 1 to 2 minutes. Scrape the bottom to deglaze the pan for more flavor.
10
Add 1/2 cup chicken broth, cream cheese and 1/4 tsp seasoned salt. Cook for 2 minutes, stirring continuously to melt cheese. Remove from heat.
11
Nestle the chicken in the sauce. Don't forget to add the juices back too.
12
Top with asparagus.
13
And lemon slices.
14
Cover and bake in 350° oven for 30 to 40 minutes or until fully cooked to internal temperature of 165°.
15
Sauce will thicken as it stands.
Serve with rice if you like. And drizzle plenty of that yummy sauce on top of everything. To keep it keto I reccomend cauliflower rice.
What you'll need
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Manual Food Processor
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5" Santoku Knife
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Easy Read Measuring Cup Set
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Tongs Set
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Mix N Scraper
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Cutting Board
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Adjustable Measuring Spoons
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Glass Mixing Bowl Set
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5" Santoku Knife
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Manual Food Processor
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Digital Kitchen Scale
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silicone prep bowl set
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Oven Mitt Set
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1 cup prep bowl set
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6 qt Enameled Cast Iron Dutch Oven
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Chef's Silicone Basting Brush
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Check out my other recipes like Spinach and artichoke pizza with homemade crust.
Baked Penne With Italian Sausage
Honey Roasted Nuts With Dijon Mustard Rub
For more tasty treats, Follow me online at KatieBardo.com.
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