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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (567,023)
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7/19/17 1:17 P

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looks good..try some cream cheese in place of the flour. thickens gravy for me!!

Northern NY

 Pounds lost: 128.2 
TRACY6659's Photo TRACY6659 SparkPoints: (96,354)
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7/19/17 11:04 A

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It made a large skillet, so I figured a serving would be about 1C and estimated about 6 servings. That is what I used in the SP calculator. Original recipe says serves 4, but to me that was too much

4 boneless, skinless chicken breasts, thinly sliced
2 T olive oil
Salt, Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce
1/4 C butter
2 garlic cloves, minced
1 T flour *
1/2 C chicken broth
1C heavy cream or half & Half
1/2 C grated parmesan cheese
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
1C spinach, chopped

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 min on each side or until brown on each side and cooked until no longer pink in the center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in the chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve.

Like I said the almond flour did not work. But I will try some xanthum gum next time. It was super tasty.

I could only fit 3 chicken breasts in my skillet - so that is what I put into the SP calculator and 6 servings.

Per serving:
389 Calories
30 Fat
4.3 Total Carb
0.4 Fiber
28.1 protein

* Tracy *

 current weight: 279.2 
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