Poulet à la florentine

Ingrédients

• 2 boneless skinless chicken breasts ((6 oz/ 170 g each))
• 1/4 cup dry white wine* ((2 fl oz/60 ml))
• 1/2 cup heavy cream ((4 fl oz/120 ml))
• 1/4 cup soft cream cheese ((2 oz/56 g))
• 1 1/2 tbsp olive oil, divided
• 1 tsp minced garlic
• 1/4 pound sliced mushrooms ((4 oz/120 g))
• 1 cup fresh spinach, packed ((2 oz/56 g))

Préparation

1. 1

   *Sub 2 tsp lemon juice and 1/4 cup chicken broth for wine if you don't have any.

2. 2

   --- Preparation ---

3. 3

   Let chicken come to room temperature for 20 minutes before cooking. Pound chicken gently with a meat mallet to a more even thickness. Pat chicken dry, rub with olive oil, and season with salt and pepper.

4. 4

   --- Method ---

5. 5

   Place a medium skillet over medium-high heat. When hot (a drop of water will skip across the surface) pour in 2 teaspoons of oil and swirl to coat the pan.

6. 6

   Place the chicken pretty-side down and turn heat to medium. Cook 6-8 minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 160 F. Remove the chicken to a plate and tent with foil.

7. 7

   Pour 2 teaspoons of oil into the pan and add the mushrooms and garlic, stirring as they cook. Add more oil if necessary. Pour in the wine and stir into the mushrooms.

8. 8

   Add the spinach to the pan and stir to encourage wilting.

9. 9

   Push ingredients to the sides of the pan and turn pan to medium-low. Add the cream cheese and heavy cream to the middle of the pan. Stir until melted and thick.

10. 10

    Season to taste with salt and pepper and spoon over the chicken. Serve with a small side salad or cauliflower rice (see recipe for parsley cauliflower rice in the post).

11. 11

    Serves 2. Each serving is 5.4 NET CARBS.