Ingredients: |
Ingredients: 1 T garlic powder
2 tsp Italian seasoning
1 1/2 tsp dried oregano
1 tsp mineral salt
2 1/2 lbs chicken tenderloins, fresh or thawed
3 T butter or coconut oil
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (the green can kind is fine)
3/4 to 1 tsp Xanthan Gum
5 to 6 ounces fresh spinach
1/2 (of 7 ounce) jar sun-dried tomatoes, roughly chopped
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Directions: |
Directions:1. Mix the garlic powder, Italian seasoning, oregano, and salt into a small bowl. Place the chicken in a large bowl, sprinkle with the seasonings, and toss with your hands so all pieces are coated well.
2. The recipe moves fast now, so line up everything on your counter that you'll need: butter, chicken broth, cream, Parmesan, Xanthan Gum, spinach, and sun-dried tomatoes. Melt the butter in a large skillet over medium-high heat. Add all the chicken and cook for 6 minutes, turning once.
3. Reduce the heat to medium, then add the chicken broth, cream and Parmesan. Move the chicken to one side of the pan and sprinkle in 3/4 tsp xanthan gum, a little at a time, whisking well into the sauce while you sprinkle so it doesn't clump. Toss the sauce around the skillet. Allow it to simmer for another couple minutes and add only an extra 1/4 tsp of xanthan gum if you want thicker sauce. Add all the spinach (it will quickly wilt into the sauce as you toss it around the pan), then add the sun-dried tomatoes. Cook for 5 to 6 more minutes. |
This recipe for Tuscan Cream Chicken is from