Keto blue cheese chicken with walnut salad

Keto blue cheese chicken with walnut salad

Blue cheese, chicken and walnuts unite for a highly satisfying and filling weeknight keto dish. This delicate meal can be prepared and ready on the table in 40 minutes.
March 11 2019 recipe by , photo by in Recipes, Meal

Keto blue cheese chicken with walnut salad

Blue cheese, chicken and walnuts unite for a highly satisfying and filling weeknight keto dish. This delicate meal can be prepared and ready on the table in 40 minutes.
USMetric
4 servingservings

Ingredients

Blue cheese chicken
  • 1 1 leekleeks
  • 1½ lbs 650 g boneless chicken thighs
  • 2 oz. 50 g butter
  • 5 oz. 150 g blue cheese, preferably gorgonzola
  • 1¼ cups 300 ml sour cream or crème fraîche
  • ¼ cup 60 ml white wine
  • salt and pepper, to taste
Walnut salad
  • ½ lb 225 g leafy greens
  • 3 oz. 75 g cherry tomatoes
  • 2 tbsp 2 tbsp olive oil
  • 1⁄3 cup 75 ml walnuts

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Shred the leek and fry in butter until soft. Distribute in a baking dish.
  3. Salt and pepper the chicken and fry in butter until golden. Add on top of the leeks in the same baking dish.
  4. In a saucepan, combine sour cream and wine. Bring to a boil and let simmer for a few minutes over medium heat until the sauce thickens slightly. Grate or crumble the cheese and stir into the sauce. Let it melt while stirring continuously. Season with salt and pepper.
  5. Pour the sauce over the chicken and bake in the oven for 15 minutes or until the chicken is done. An inserted meat thermometer should read 161°F (72°C).
  6. Serve with mixed salad and tomato wedges. Top with walnuts and drizzle with olive oil.

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2 comments

  1. 1 comment removed
  2. 2
    Jessica
    March 31 2019
    Keto blue cheese chicken with walnut salad was a real hit. Sauce very flavorful and the leek made a good base for the sauce. I used a mild blue cheese and chopped the leek. Added a sprinkle of heroes de Provence to the dish just before serving. I made the recipe for four. We are looking forward to enjoying the remaining two servings for a quick Sunday supper. The walnut salad with olive oil drizzle paired well with the dish. When I make it again, I will serve up the salad on a separate plate so we can enjoy an extra spoonful of sauce with any seeping into the salad on our dinner plates. For the wine, I used Pinot Grigio (Barefoot). Nice , slightly sweet finish to the sauce.
  3. 3
    Sue
    June 20 2019
    A favourite for me. Sauce is divine. Made exactly as the recipe.

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