Tuscan Cream Chicken

The insanely good smell that wafts from your kitchen as you prepare this dish will draw family members straight to the table! Once you’ve made this a time or two you can get ’er done in 15 minutes or less so it’s perfect for busy nights when you are strapped for time. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section of the Trim Healthy Table Cookbook on page 72.

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Cooking Method: Stove Top

Courses: Dinner, Lunch

Servings: 6

Description

The insanely good smell that wafts from your kitchen as you prepare this dish will draw family members straight to the table! Once you’ve made this a time or two you can get ’er done in 15 minutes or less so it’s perfect for busy nights when you are strapped for time. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section of the Trim Healthy Table Cookbook on page 72.

Ingredients

1 Tbs garlic powder
2 tsp Italian seasoning
1 1/2 tsp oregano (dried)
1 tsp TH Mineral Salt
2 1/2 lbs chicken tenderloins (thawed if frozen)
3 Tbs butter (or extra virgin coconut oil)
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese (the green can kind is fine)
3/4 tsp TH Glucomannan ("gluccie")
5 oz fresh spinach (5-6 ounces fresh spinach)
3 1/2 oz sun-dried tomatoes (half of a 7 ounce jar; roughly chopped)

Instructions

1
Mix the garlic powder, Italian seasoning, oregano, and salt in 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, Gluccie, 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 ¾ teaspoon Gluccie 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 ¼ teaspoon Gluccie if you like a 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.

Note

From Trim Healthy Table~

MAKE A FAMILY MEAL

For the weight-loss plan, this is fabulous with a nonstarchy veggie side like green beans or broccoli
or enjoy with Troodles (page 264), Cauli Rice (page 263) or spaghetti squash and perhaps an S-friendly bread item such as WWBB Garlic Bread (page 245).
Children can enjoy with wholegrain rice or noodles for a Crossover.

NSI (sub xanthan gum for the gluccie)

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Community Tweak for the Instant Pot from Carey Sevier~

Set the pot to sauté. While you are waiting to for the pot to heat up season your tenders. When the pot reads "HOT" add your fat - I used refined coconut oil. Add your tenders a few at a time - lightly brown and turn. I only made 1/2 a batch but I still had to do my tenders in two batches for browning. Once the tenders are browned lightly add them to a plate.
Hit cancel - add chicken stock and deglaze the liner scraping up any bits into the broth. Add Tenders back in, close and lock the lid, set pressure cooking time for 3 minutes.
Once the time is up do a quick pressure release leaving the pot on warming - when pressure has released add in your sun dried tomatoes to the chicken and liquid put the lid on - let the pot simmer for about 4-5 minutes. This will start your tomatoes to plump up.
Remove lid - whisk in cream, grated cheese and then whisk in your gluccie or xanthan gum. Add spinach and stir your ingredients together - place lid on pot and wait about 1-2 minutes for your spinach to wilt.

Read it online: https://trimhealthymama.com/recipe/tuscan-cream-chicken/