guardianactual
MuscleChemistry Registered Member
2 tablespoons butter, divided 3 boneless chicken breasts or 6 chicken tenders (about 1 pound) 10 ounces frozen chopped spinach, thawed * 2 cloves garlic, minced 1/4 cup heavy cream 1/4 cup parmesan cheese ** salt & pepper to taste
Season the chicken with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken about 1 1/2 to 2 minutes per side, but do not cook all the way through. Remove the chicken to a plate. Add the other tablespoon of butter to the skillet and heat over medium-low heat. Add the spinach and garlic; cook about 1 minute, just to heat. Stir in the cream and cheese. Adjust the seasonings with salt and pepper, as needed, then spread the spinach evenly over the bottom of the skillet. Top the spinach with the chicken in a single layer; cover the pan and simmer over low heat about 5 minutes or so or just until the chicken is done to your liking. Serve the chicken topped with the spinach mixture.
Makes 3 servings Do not freeze * I think that a 9 ounce bag of fresh baby spinach would work just as well but I would probably coarsely chop it first. The 1 minute cooking time may need to be increased slightly. Just cook it until it starts to wilt before seasoning it and topping it with the chicken before the final simmer. ** I suggest using the good stuff, but the kind in the green can should work too. Per Serving: 334 Calories; 20g Fat; 33g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Season the chicken with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken about 1 1/2 to 2 minutes per side, but do not cook all the way through. Remove the chicken to a plate. Add the other tablespoon of butter to the skillet and heat over medium-low heat. Add the spinach and garlic; cook about 1 minute, just to heat. Stir in the cream and cheese. Adjust the seasonings with salt and pepper, as needed, then spread the spinach evenly over the bottom of the skillet. Top the spinach with the chicken in a single layer; cover the pan and simmer over low heat about 5 minutes or so or just until the chicken is done to your liking. Serve the chicken topped with the spinach mixture.
Makes 3 servings Do not freeze * I think that a 9 ounce bag of fresh baby spinach would work just as well but I would probably coarsely chop it first. The 1 minute cooking time may need to be increased slightly. Just cook it until it starts to wilt before seasoning it and topping it with the chicken before the final simmer. ** I suggest using the good stuff, but the kind in the green can should work too. Per Serving: 334 Calories; 20g Fat; 33g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
