This moist, delicious, quick dinner was all that I hoped it would be. I seared off butterflied chicken breasts in butter and made a delicious sauce of a cream reduction of a mixture of cream and homemade mayonnaise along with some of my tasty Shawarma Spice Blend. This simple recipe is perfect for a week night when you’re tired from a hard day at work. But it would be good enough to serve guests as well! And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.
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2 8-10-oz. boneless, skinless chicken breasts, butterflied
2 T. unsalted butter
Dash each coarse black pepper and sea salt
½ c. heavy cream (coconut milk for Paleo version)
1/3 c. homemade mayonnaise
½ tsp. my Shawarma Spice Blend
Water (just a bit, if needed to thin sauce if too thick)
DIRECTIONS: Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets. Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat. Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done. Remove meat to your serving platter while you make the sauce.
Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend. Sprinkle on a dash of coarse black pepper and sea salt. Allow to simmer stirring constantly, to de-glaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.
NUTRITIONAL INFO: Makes 4 servings, each contains (using 10-oz breasts):
385 calories, 31 g fat, 1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS, 26 g protein, 374 mg sodium