2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
2 pounds Chicken breast, cut into 2 inch chunks
1/2 teaspoon Garlic
1/2 teaspoon Dried basil
1 teaspoon Kosher salt
1 teaspoon Pepper
1 teaspoon Oregano
1 cup Shredded parmesan
1 cup Heavy whipping cream
Fresh parsley for garnish
US Customary – Metric
Meat Thermometer (Click here for the one I like best on Amazon
Heat a large skillet over medium high heat. Add in the avocado oil followed by the chicken. Season the chicken with all of the seasonings. Continue to cook until the chicken is cooked through, stirring occasionally. Check the internal temperature with a meat thermometer. The chicken is ready when the temperature reaches 165F. Remove from the pan and set aside.
Reduce the heat to medium and add the heavy whipping cream. Let your heavy cream cook for a few minutes until it starts to bubble. Stir in your parmesan cheese.
Remove from heat while whisking until the cheese is completely melted.
Add your chicken back to your skillet. Stir chicken until is evenly coated with sauce.
Garnish with fresh parsley.
Best cheese to use: I use pre-shredded parmesan cheese…The powder kind will not work. You can also grate your own
Reheating the sauce: The best way to reheat a cream sauce is over a double boiler. This ensures slow heating so the sauce doesn’t break.
Serve with zucchini noodles sauteed in a hot skillet with a little salt and pepper. Nutrition for 1/2 cup of chopped zucchini: 17 calories / 3g carbs / 1g fiber