Spinach and Chicken SauteSubmitted by: SHELLPRO
IntroductionMy version of Recipe found in 500+ Low Carb Recipes, Dana Carbender. My version of Recipe found in 500+ Low Carb Recipes, Dana Carbender.
Tyson Bonless Skinless Chicken Breasts, FRZN, 2 servings, about 4 oz. each.
*Stouffer's Creamed Spinach, 1 package
Olive Oil, 2 tbsp
Butter, salted, 2 pat (1" sq, 1/3" high) or about 2 Tbsp.
*Chicken Seasoning, Lawry's Perfect Blend, 2 tsp., or enough to cover the Chicken well.
Take slightly thawed 2- Boneless skinless Chicken Breast, place inside a Ziploc Bag and pound with Meat mallet to 1/2-1/4 inch thickness; sprinkle with the Chicken Sesoning and let set to room temperature to prevent toughness prior to sauteing in a pre-heated non-stick pan with the olive oil and butter. Cook just until golden and no longer pink. Set aside taking the same pan and drain any oil left trying to leave all the brown pieces in the pan. Add the Creamed Spinach and heat till just thawed well. Place the Chicken Breast on top, lower temp to simmer and cover with a lid. Let simmer for 10-15 min., stirring occassionaly to get all the juices blended. Remove the lid when all is well heated and bubbling and let cook until somewhat thickened.
Serve with the Spinach layered on top of the Chicken and your choice of sides. Enjoy.
Number of Servings: 2
Recipe submitted by SparkPeople user SHELLPRO.