Diva Tasting: KETO Chicken


Mediterranean Chicken KETO


2 Tablespoons Olive Oil

1 ½ Pounds Skinless, Boneless Chicken Breasts, Thinly Sliced

1 Cup Heavy Cream

½ Cup Chicken Broth

½ Cup Grated Parmesan Cheese

1 Teaspoon Garlic Powder

1 Teaspoon Italian Seasoning

1 Cup Spinach, Chopped

½ Cup Chopped Sun-Dried Tomatoes


Step 1 Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.

Step 2 Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Variation: Substitute A large package of Baby Portobellos for the chicken for a more vegetarian flair. Does increase carbs.

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