SKILLET (LOW CARB)
A THICK AND CREAMY CHICKEN SKILLET WITH SPINACH AND
WHITE WINE, READY IN 30 MINUTES!
Serves 4 | Prep Time 5 minutes | Cook Time 25 minutes | Total Time 30 minutes
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts
Y2 cup chopped white or yellow onion
4 garlic cloves minced
Y2 cup dry white wine (I prefer a chardonnay.
You can use all chicken stock if preferred.)
Y2 cup chicken stock (more if needed to thin
4 ounces cream cheese
1 /3 cup grated Parmesan cheese
more for garnish)
3/4 cup half and half
3-5 ounces fresh spinach
1 tablespoon chopped parsley (more for
Salt and pepper to taste, if needed
1. Heat a large skillet over medium heat and add 2
tablespoons of olive oil.
2. Season chicken with salt and pepper, and add to the
pan. Sauté on both sides until brown, about 5-6 minutes
per side, until the internal temp reaches 165F.
3. Transfer the chicken to a plate, tent with foil, and set
4. Add 2 tablespoons of butter and the onion to the
pan and cook 3-4 minutes. Add the garlic and cook 1
5. Add the wine and chicken stock to the skillet and increase
the heat to medium-high, bring it to a simmer,
and cook for 3 minutes.
SUBMITTED BY BRYAN AND HOLLY SANDER OF STEEPLECHASE
6. Add the cream cheese and Parmesan cheese and
whisk together until thoroughly incorporated, about
7. Add the parsley and half-and-half, sauté and stir for
3 minutes. It should thicken up as it cooks.
8. Fold the spinach Into the sauce. Then transfer the
cooked chicken breasts to the skillet and simmer for
2-3 minutes until heated through. Flip the chicken
in the sauce to coat. If the sauce gets too thick, add a
splash or two of chicken stock to thin it out.
9. Season to taste with salt & pepper if needed, then
garnish with chopped parsley and grated Parmesan,
Tne sauce will thicken as it
cools. When reheating just
use some chicken stock to
loosen it up: stir in a few
splashes and add more if
needed as it heats up.
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