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Ingredients
- 3 large chicken breasts, deboned and skinned
- 1 T. unsalted butter
- 1/2 lb. fresh mushrooms sliced thick
- 1 clove minced garlic
- Pinch salt and pepper
- 6 oz. fresh spinach (3-4 oz. if using frozen)
- 1/3 c. heavy cream
- 1/4 c. chicken broth
- 3 T. grated Parmesan
- 2 T. white wine (optional)
- Pinch xanthan gum (if needed to thicken)
Details
Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from buttoni.wordpress.com
Preparation
Step 1
If using frozen spinach, cook as directed on package and drain. Slice chicken breasts diagonally into 3-4 thinner slices. Melt butter in non-stick skillet and saute chicken until lightly browned and thoroughly cooked (medium-high heat). Remove chicken to serving platter. Add mushrooms and saute until done. Add fresh spinach and garlic. Saute until spinach is wilted. Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet. Add pinch of salt and pepper. Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce. Pour sauce over chicken. Garnish with a sprinkle of parsley if desired.
NUTRITIONAL INFO: Makes 4 servings each with:
467 calories
26 g fat
6.8 g carbs
2 g fiber
4.8 g NET CARBS
49 g protein
200 mg sodium
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