Have you started to notice a theme with my recipes? I feel like in every post I’m saying something like “this easy Keto dinner…”, which is how I was about to start this post.
I love easy low carb, Keto friendly meals and here’s why. I, like probably many of you, have a full time job. And no, it’s not blogging! I go into the office every day (well except when I’m working from home) and put in a full 8 hour work day before coming home to cook dinner. The last thing I want to do is come home and cool an elaborate meal with tons of dishes, which inevitably makes more work for myself.
That is why I love to put out easy recipes that you can make during a busy week night that are healthy, Keto friendly, and something you and your family/spouse/whoever will enjoy!
So this Keto Chicken in a White Wine Herb Sauce was a recipe that I whipped up last night after a day in the office.
This recipe uses Xantham gum, which is optional, but helps improve the thickness of the sauce. You may be thinking “what is xanthan gum?”, which was a question I also asked!
Xantham gum is often used as a thickening agent Keto and low carb recipes in place of things like corn starch or flour. Many sauces require a roux, often with flour. But when eating Keto, flour isn’t really an option. Instead, you can use xantham gum in place of a roux to thicken your sauce.
Without the xantham gum, your sauce may be more watery, but still good!
Another note about this recipe is that I sliced my chicken lengthwise, to make them thinner allowing them to cook more quickly. If you opt to keep the breast whole, you may need to adjust your cooking time to account for the thicker breast. Chicken should be cooked to 165 degrees.
You can easily mix up this Chicken in a White Wine Herb Sauce by substituting the herbs for something different! Don’t like basil? Try Parsley! Don’t be afraid to make this recipe your own!
I also served my chicken over Broccolini. You may also wonder “what is Broccolini?” so let me tell you! broccolini is a cross between broccoli and asparagus. I think that is why I like cooking with it so much. Kyle loves broccoli while I’m more of an asparagus girl, so this seems like a compromise! Ha!
Anyway, I hope you love this quick and easy, Keto friendly, Chicken in a White Wine Herb Sauce.
Chicken in a White Wine Herb Sauce
- 2 Chicken Breasts Cut in half Lengthwise
- 1 Bunch Broccolini Ends trimmed
- 2 Tbsp Shallots Minced
- 1 Clove Garlic Minced
- 1/2 Cup Chicken Broth
- 1/4 Cup Dry White Wine I used Chardonnay
- 1/4 Tsp Dried Basil
- 1/4 tspn Xanthan Gum
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- Salt and Pepper To Taste
In a medium pan, over medium-high heat, add 1 Tbsp of olive oil.
Season both sides of the chicken with salt and pepper.
Once the pan is hot, add the chicken. Cook on both sides for 5-6 minutes until the chicken has reached an internal temperature of 165 and juices run clear (cooking time may need to be adjusted depending on the thickness of the chicken). Remove the chicken and set aside on a plate, tented with foil.
In the meantime, heat a meium size pot with water and bring to a boil.
Once boiling, add the broccolini and cook for 2 minutes.
While boiling, lower the heat on the pan to low. Add butter and half of the garlic and cook for 1 minute.
When the broccolini is ready, add it to the pan with butter and saute for 2 minutes. Once cooked, remove and set aside with chicken.
Next, add remaining Tbsp of olive oil and shallot to the pan. Cook for about 2 minutes until the shallots are soft.
Add garlic and cook for another minute.
Add Chicken broth, wine and basil to the pan, scraping the bottom to release any bits stuck to the pan.
Next, add the xanthan gum and whisk the sauce together. Bring the sauce to a simmer and cook for about 5 minutes, until the sauce has thickened.
Plate the chicken and broccolini, top with the white wine sauce and serve!