Season the chicken cutlets on each side with the salt, onion powder, garlic powder, and cinnamon.
Heat the avocado oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot, add the cutlets to the pan and cook for about 4 minutes per side or until golden brown and cooked through, transfer to a plate, and set aside.
Add the strawberries to the skillet along with the tarragon. Pour in the vinegar and scrape up any bits from the bottom of the pan. Cook the strawberry mixture for about 5 minutes until it is soft. Spoon the mixture over the chicken and serve.
Strawberry Balsamic Tarragon Chicken
Amount Per Serving
Calories 315Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin A 125IU3%
Vitamin C 34mg41%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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