The new year is coming and I decided to get a jump start on eating healthy and losing weight. If you follow me on Instagram, then you know I was trying the keto diet. I had to pause the diet because I needed to go on a soft diet after getting my wisdom teeth pulled. Now that I have fully recovered, I haven’t gone back on the diet completely because I know its HARD during the holidays to eat right. I don’t even celebrate holidays, but there is always cookies and candy and carbs and alcohol around a LOT more from Thanksgiving to New Years. So I decided to make a SMART goal and be realistic. Rather than going completely keto, I am just modifying my diet and watching my carb and sugar intake and trying to just lessen it for the rest of the year, instead of completely cutting them out.
So I found this recipe and of course added my spin to it. And let me tell you, this recipe is SO good. I made it and was impressed with myself at how great it turned out.
- 4 boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons Olive oil
- Salt and Pepper
- 8 ounces sliced mushrooms
- ¼ cup butter
- 2 garlic cloves minced
- 1 tablespoon flour
- ½ cup chicken broth
- 1 cup heavy cream or half and half
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- season with salt and pepper according to your taste
- ½ tablespoon Italian seasoning
- 1-2 cups of spinach chopped
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
Remove chicken and set aside on a plate.
Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender.
Whisk in the flour until it thickens.
Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
Add the spinach and let simmer until it starts to thicken and spinach wilts.
Add the chicken and mushrooms back to the sauce and serve.
I like a lot of sauce, so I added an additional 1/2 cup of heavy cream and an additional 1/4 cup of chicken broth when I first made this recipe.
Normally I would serve this recipe over pasta, but to make it keto-friendly, I ate this over zucchini noodles with a side of green beans. But if you’re non-keto, enjoy the pasta.
I hope you enjoy this as much as I did.