This has become one of the most popular recipes on my website. Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost in that quest and forget some of the old favorites. I like to revisit this dish occasionally.
This recipe takes a mere 20-30 minutes to pull together. It’s amazingly tasty and worth every one of those minutes. So attractive on the platter, too! And better yet, it’s Induction friendly! The creamy spinach-mushroom topping compliments the seared chicken so nicely and is also good on seared salmon! If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good! 🙂 Who says low-carb eating is boring?
Visit a team of chefs and creative cooks that will dispel that notion in no time! Low Carbing Among Friends shows you through photographs a sampling of the delicious low-carb recipes you can have at your fingertips. Just order your own personal copy of these wonderful low-carb cookbooks by Jennifer Eloff and friends. Some of MY recipes are even in there! You’ll be amazed at the kitchen talent of the team of chefs Jennifer has brought together to bring you an array of dishes that will guarantee your meals are NEVER boring. You can order your cookbooks from Amazon or here
DISCLAIMER: I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I do so simply because they are GREAT recipes you won’t want to miss out on!
3 large chicken breasts, deboned and skinned (I used 30 oz.)
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)
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, wine 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:
23 g fat
6.8 g carbs, 2 g fiber, 4.8 g NET CARBS
49 g protein
200 mg sodium