NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp whole black peppercorns

0.5 tsp sea salt

0.25 tbsp ghee

1 small shallot

0.25 cup chicken broth

0.13 cup full-fat coconut milk

1 tsp Dijon mustard

1 cup asparagus

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt.

• 2

  Coarsely crush the peppercorns using a mortar and pestle or the bottom of a heavy skillet, then press them firmly into both sides of the chicken.

• 3

  Heat the ghee in a stainless steel or cast iron skillet over medium-high heat.

• 4

  Sear the chicken for 5-7 minutes per side until golden brown and cooked through, then remove from the pan and let rest.

• 5

  In the same pan, sauté the minced shallot for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the coconut milk and Dijon mustard.

• 7

  Simmer the sauce for 3 minutes until thickened and velvety.

• 8

  Steam the asparagus for 4 minutes until tender-crisp.

• 9

  Slice the chicken and spoon the peppercorn cream sauce over the top, serving with the steamed asparagus on the side.