CREAMY TUSCAN CHICKEN ( LOW CARB)
Servings: 4
Ingredients
- Chicken breasts boneless & skinless- 1 kg or 2.2 pound
- Onion powder- 1 1/2 tsp.
- Garlic powder- 1 tsp.
- Cracked black pepper- 1 tsp.
- Paprika- 1 1/2 tsp.
- Salt- 1/2 tsp.
- Sun dried tomato oil- 4 tbsp divided
- FOR THE CREAM SAUCE
- Garlic cloves minced-6-7
- Sun dried tomatoes drained & cut into strips 3 tbsp.
- Dijon mustard-1 tsp.
- Heavy cream-1 1/2 cup
- Spinach- 4 cups.
- Fresh grated Pecorino Romano/Parmesan- 1/2 cup
- Parsley chopped- 1 tbsp.
Instructions
- In a small bowl combine onion powder, garlic powder, black pepper, paprika and salt, then season the chicken breasts with it evenly.
- In a large skillet heat 2 tbsp. oil over medium-high heat. Cook chicken breasts for 8 minutes per side or until cooked through & golden brown. Transfer to a large plate. Keep aside.
- Por the remaining 2 tbsp. oil into the skillet, add the chopped garlic and fry until fragrant, about 30 seconds. Add the sun dried tomatoes and fry for another 2 minutes, the stir in Dijon.
- Add the heavy cream, season with salt and pepper and reduce the heat to low. Bring to a simmer.
- Add the spinach, cover with the lid and allow to wilt, then stir in the grated Pecorino Romano cheese/Parmesan. Cook for 1-2 minutes to allow cheese to melt in the sauce.
- Return the chicken breasts back to the skillet, garnish with parsley.
- Serve immediately with Jasmine rice or mashed potatoes.
