Keto Béarnaise Chicken and Shrimp served over Cauli-mash

 

Keto Béarnaise Chicken and Shrimp served over Cauli-mash, Fun Fact of the Day: Béarnaise sauce originated from France in the 19th century. Like a little brother to hollandaise》it is made of egg yolks, butter, white wine vinegar, shallots, and herbs… sounds fancy and complicated doesn’t it??

Would you believe me if I told you I made this delicious buttery Béarnaise in the MICROWAVE?

YES, I did.

Ingredients:

• 2 chicken breasts
• 1/2 lb. deveined & detailed shrimp
• 3 Tbsp. bacon grease or butter
• salt & pepper

Preparation:

1. Slice chicken breasts in half horizontally making thin chicken cutlets.
2. Place each chicken piece between 2 layers of plastic wrap and pound until evenly 1/2 inch thick.
3. Season with salt and pepper.
4. Heat bacon grease on medium-low and saute chicken until browned on each side and fully-cooked.
5. Remove chicken from pan and add shrimp. Brown in remaining grease.

Cauli-mash:

• 12 oz. bag frozen cauliflower
• 2 Tbsp. butter
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1/2 cup shredded colby jack cheese
• 2 Tbsp. heavy cream

Preparation:

1. Leave cauliflower in the bag and cook in microwave for 10 minutes.
2. Dump into a bowl and using a potato masher, crush cauliflower.
3. Mix in butter, cheese, cream, and seasonings. Use an immersion blender to achieve a creamy texture.

Béarnaise Sauce:

• 1/2 cup butter
• 1 tsp. yellow onion, minced
• 4 egg yolks, beaten
• 1/2 cup heavy cream
• 1 ½ tsp. lemon juice
• ½ Tbsp. white wine vinegar
• 1 tsp. dried tarragon
• 1 tsp. parsley
• ¼ tsp. salt
• pinch of ground mustard

Preparation:

1. Melt butter in microwave – about 45 seconds. Add remaining ingredients and whisk together.
2. Microwave an additional 1-2 minutes or until hot and creamy, stopping to stir every 30 seconds.
3. Don’t overheat or sauce will curdle.

Note:

Build your plate with the cauli-mash on bottom, then chicken & shrimp, and lastly the Béarnaise.