Chicken with Chipotle Cream Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  6 tbsp or 85g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chipotle Peppers in Adobo Sauce

  La Costena

  300g

• Heavy whipping cream

  Fluid

  1 ½ cup, whipped or 180g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Spinach

  Frozen, chopped or leaf, unprepared

  113g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook until it is no longer pink in the center, about 7 to 8 minutes. Remove to a plate or bowl and set aside.
2. Return the pan to the stovetop and add the butter. Once the butter is melted, add the garlic and cook for about 30 seconds, stirring frequently.
3. Add the chipotle peppers and cook for an additional 30 seconds.
4. Slowly pour in the heavy cream and increase the heat to bring to a boil. Lower until the cream comes to a simmer. Cook 2-3 minutes until thickened.
5. Whisk in the Parmesan cheese until smooth.
6. Stir the chicken back in and cook 1-2 minutes to re-warm.
7. Add the spinach and cook until wilted and combined well with the sauce.
8. Garnish with chopped, fresh cilantro, if desired.
9. Recipe by: Lauren Harris (source: https://deliciouslittlebites.com/low-carb-chicken-spinach-with-chipotle-cream-sauce/)

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