Ingredients
Scale
- 3 large chicken breasts, deboned and skinned
- 1 T. unsalted butter
- ½ 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)
Nutrition
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
Directions
- If using frozen spinach, cook in water as directed on package in a saucepan and drain well. Set aside. Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking. Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them, until lightly browned and thoroughly cooked (medium-high heat). This won’t take long at all, which is precisely why I like to slice them. Remove chicken to serving platter. Add mushrooms to the same skillet 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.