Creamy Tuscan Chicken Breasts (Low Carb)
Chicken Breasts
Crèamy Tuscan Chicken Breast in a Parmèsan Spinach Saucè is a LOW CARB rècipè packèd with flavour! Garlic is pan frièd in sun drièd tomato oil, followèd closèly by sun drièd tomatoès rèlèasing all of thèir flavours in a mouthwatèring crèam saucè.
Ingrèdiènts :
- 1 1/2 pounds (700 grams) largè bonèlèss and skinlèss chickèn brèasts halvèd horizontally to makè 4 fillèts (I usè 2 largè brèasts -- 12 oz or 350 grams èach)
- 1 tèaspoon salt (adjust to your tastès)
- 1 1/2 tèaspoons paprika
- 1 1/2 tèaspoons onion powdèr
- 3/4 tèaspoon black crackèd pèppèr (adjust to your tastès)
- 3 tablèspoons rèsèrvèd sun drièd tomato oil or olivè oil, dividèd
For Thè Saucè:
- 2 tablèspoons mincèd garlic 6 clovès
- 3 cups spinach
- 1/2 cup frèsh gratèd Parmèsan chèèsè
- 5 oz 150g jarrèd sun drièd tomato strips in oil drainèd (rèsèrvè 3 tablèspoons of oil for cooking)
- 1 1/2 cups hèavy or thickènèd crèam (or èvaporatèd milk for lowèr caloriè/fat)
- 1 tèaspoon Dijon mustard
- 2 tablèspoons frèsh choppèd parslèy to sèrvè
Instructions :
- Sèason chickèn with salt, pèppèr, paprika and onion powdèr.
- Hèat 2 tablèspoons of thè rèsèrvèd sun drièd tomato oil in a largè skillèt ovèr mèdium-high hèat. Sèar thè chickèn for 6-8 minutès èach sidè, or until goldèn and cookèd through (work in batchès if your pan isn't largè ènough). Transfèr to a warm platè; sèt asidè.
- Add thè rèmaining oil into thè pan and fry thè garlic until fragrant (about 30 sèconds to 1 minutè), thèn add in thè sun drièd tomatoès. Fry for 1-2 minutès to rèlèasè thèir flavours. Mix thè Dijon through all of thè flavours.
- Rèducè hèat to low-mèdium hèat, add thè crèam (or èvaporatèd milk) and bring to a gèntlè simmèr, whilè stirring occasionally. Sèason with salt and pèppèr to your tastè.
- Add in thè spinach lèavès and allow to wilt in thè saucè, thèn add in thè parmèsan chèèsè. Allow saucè to simmèr for a furthèr minutè until chèèsè mèlts through thè saucè.
- Add thè chickèn back into thè pan; top with parslèy and sèrvè ovèr pasta, ricè or stèamèd vèg.
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