NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp ghee

0.25 cup beef broth

1 tbsp heavy cream

1 tsp black peppercorns

1 cup asparagus

1 cup cauliflower florets

0.25 tsp sea salt

0.25 tsp garlic powder

1 tsp dijon mustard

PREPARATION

• 1

  Steam the cauliflower florets until very tender, then mash with a pinch of sea salt until smooth and creamy.

• 2

  Season the chicken breast evenly on both sides with sea salt and garlic powder.

• 3

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

• 4

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a plate.

• 6

  Add the asparagus spears to the same skillet and sauté for 3 to 4 minutes until bright green and crisp-tender, then remove and set aside.

• 7

  Pour the beef broth into the hot skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.

• 8

  Stir in the crushed black peppercorns, Dijon mustard, and heavy cream, whisking constantly.

• 9

  Simmer the sauce for 2 to 3 minutes until it reduces slightly and becomes glossy and thick.

• 10

  Slice the chicken breast and serve it over the cauliflower mash, drizzled generously with the peppercorn sauce and accompanied by the sautéed asparagus.