| 1½ lb | Chicken Breast, skinless, raw | |
| 2 tbsp | Avocado Oil | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 3¼ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| For the sauce | ||
|---|---|---|
| ¼ cup | Butter, unsalted | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| ½ cup | Chicken broth, stock | |
| 1 cup | Cream, fluid, light whipping, 30% fat | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| ½ tsp | Xanthan Gum | |
| 2 cups | Spinach, raw | |
| ½ tsp | Garlic Powder | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 53.18 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:13.30 oz (calculated)Notes: 1 1/2 cups
- Cut the chicken breast into thin slices.
- In a large pan over medium-high heat, heat the oil.
- Brown the chicken for about 5 minutes. Check that the chicken is done.
- Depending on the size of your pan and how many servings you are making, you may want to work in batches, dividing the oil accordingly. This ensures all the chicken is done and gets some color. For 4 servings, I usually cook the meat in two batches.
- Season the chicken with salt and pepper, remove from the pan and set aside for later.
- Now add the sliced mushrooms and cook them until they are browned to your liking, about 10 minutes.
- Remove the mushrooms from the pan and set them aside, too.
- Reduce the heat to medium.
- Add the butter to the pan and melt it.
- Cook the minced garlic until it is fragrant, perhaps half a minute.
- Add the chicken broth and bring to a boil.
- Add the cream and parmesan cheese.
- Let simmer until the sauce begins to thicken, about 5 minutes.
- Season to taste with garlic powder, salt and pepper.
- Optionally thicken the sauce with xanthan gum. You can of course use a different thickener (like cornstarch) if you prefer.
- Add the chopped spinach and cook until it wilts, about 2 to 3 minutes.
- Add the mushrooms and chicken again and reheat for a minute or two.
- Enjoy this dish by itself or over pasta or rice, or low-carb alternatives like cauliflower rice.
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Making the sauce
Meal Prep Tip
- Calorie count638 kcal
- % of calories by macros
Fat 67.7 % 432 kcal 48 g Net Carbs 2.8 % 18 kcal 4.5 g Dietary Fiber 0.3 % 2 kcal 1.2 g Protein 29.2 % 186 kcal 46 g - Approx. WW SmartPoints™18.7
- Cholesterol 239.4 mg
- Sodium 977.1 mg
- Fat 48 g
- Saturated Fat 24.5 g
- Trans Fat 0 g
- Carbohydrates 5.7 g
- Dietary Fiber 1.2 g
- Total Sugars 3.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 46.4 g
- Calcium 230 mg
- Iron 1.5 mg
- Magnesium 76.5 mg
- Potassium 933.6 mg
- Zinc 2.2 mg
- Vitamin A (Retinol Equivalents) 420.2 mcg
- Vitamin B12 0.8 mcg
- Vitamin C 6.3 mg
- Folate 57.4 mcg
- Folic Acid 0.9 mcg