Large Stainless Skillet
thinly sliced tenderized chicken breast
or 40 oz of thinly sliced chicken breast
garlic cloves chopped
Saved chicken drippings
Large onion chopped
Package of sliced mushrooms
cherry tomatoes diced, or 1-15 oz can of diced tomatoes
Fresh baby spinach
heavy whipping cream
fresh basil chopped
Sea salt and pepper to taste
cooked cauliflower rice
Thinly slice and tenderize chicken breast.
Heat olive oil, butter, and garlic in a large stainless skillet
Add chicken to heated skillet, browning on each side until juices run dry.
Place cooked chicken on a baking sheet and let rest in a warm oven. Keep drippings in the skillet.
In the same skillet with the chicken drippings, saute the onions and mushrooms until tender. If dry add 1 more TBS of olive oil
Add tomatoes, cooking until tender.
Add in spinach, cooking slightly.
Pour in whipping cream, bring to a simmer and let simmer for about 5 minutes.
Add in fresh basil and grated parmesan.
Sea salt and pepper to taste.
Remove chicken from oven. Serve sauce over the chicken on 1/2 cup of cauliflower rice. I buy Birds Eye Roasted Garlic Cauliflower Rice found in the frozen section to go with this dish.
This recipe makes about 8 servings. Each serving is about 5 oz of meat and 1/2 cup of sauce. Calories per serving: 371; Carbs per serving: 7g; Fat per serving; 24g; Protein per serving: 34g