GRILLED CHICKEN SALISBURY

GRILLED CHICKEN SALISBURY – Phase 1-4, serves 4

As adapted from Linda’s Low Carb Recipes

4 boneless chicken breasts, pounded flat

1 1/2 tsp Sea Salt

2 tbsp olive oil

3 tbsp low fat chicken broth

1 pound fresh mushrooms, quartered

2 cloves garlic, minced

9 ounces fresh baby spinach

 

Season the chicken on both sides with sea salt; grill and keep warm. Meanwhile, sauté the mushrooms and garlic, in olive oil and broth in a very large skillet on medium heat, until tender and most of the liquid has evaporated. Add the spinach to the mushrooms and cook just until wilted. The skillet will be very full, but the spinach will quickly cook down. Be sure to stir up the mushrooms from the bottom of the pan. Season to taste with sea salt. Serve the spinach-mushroom mixture over the chicken.

 

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