Organic Ingredients


2 lg chicken breasts, filleted in half to make 4 thin pieces

2 tbsp ghee or butter

20 lg assorted mushrooms, thinly sliced

10 cherry tomatoes, halved lengthwise

4 lg garlic cloves, minced

2 lg handfuls baby spinach

1 cup chicken broth

1/3 cup heavy cream

3/4 cup cashew milk (or preference)

1/2 cup-1 cup Parmesan (depending whether it's powdered/grated)

Redmond's Salt & cracked black pepper, to taste


Directions


In a large cast iron, melt 1/2 the ghee and add all of the chicken breasts. Grill on high, covered and untouched, for 3 minutes. Flip, repeat for 2 minutes, and remove and set aside. 

In the same pan, add the remaining ghee and the mushrooms. Season with S&P. Saute on medium for 5 minutes, deglaze pan with chicken broth, add the tomatoes and garlic, and cook for 2-3 minutes. Add the cream, cashew milk, parmesan, and spinach. Stir well, until the spinach has wilted down, and then put the chicken breasts back in. Simmer for 10 minutes. Voila!


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Creamy Parmesan Chicken

My Life in Moderation