Chicken Bellagio

By Stacy_K

Ingredients

• 2 T. butter
• 2 T. flour (for Paelo use coconut flour)
• 3-4 cloves minced garlic
• 2 medium shallots, finely chopped
• 2 T. olive oil
• 1 1/2 1 ½ lbs chicken breast tenderloins
• 1 cup low sodium chicken broth
• 1 oz prosciutto
• 1 cup artichoke hearts chopped up
• 1 cup chopped asparagus
• Juice of 2 lemons
• Salt and pepper to taste
• 2 t. basil
• 1 T. green chili powder
• 2 cups arugula

Preparation

Step 1

In a large pan over medium heat, add butter. Once melted, stir in flour to make a rue. Add olive oil and sauté shallots and garlic for about one minute. Add chicken and season with salt and pepper, basil, and green chili powder. Brown on both sides and cook chicken throughout (about 10-12 minutes). Add lemon juice and deglaze pan. Add chicken broth, asparagus, and asparagus. Let sauce cook and thicken and veggies start to soften. Add prosciutto to top of chicken and cover. Let cook about 2 more minutes.

Serve with arugula on top.