This is a satisfying creamy, easy to make entrée. It is good served over raw spinach or with broccoli.
I got this one from a menu-planning service YEARS ago. I think it was the first one of its kind-actually, I think she invented the whole concept. At any rate, I had been given a small gift from my aunt for Christmas and had been wanting to try out this service. As it turned out, they were having a special that week, so I paid for something like a six-month subscription and got three months free. It was a great help to me since I was on the Atkins diet at the time. Oh! she had two versions: regular and low-carb. As you can probably surmise by now, I got the low-carb one.
The original recipe, and the one we tried first, used pork chops, so feel free to substitute the meat. However, I was going through my recipes for something different to eat and happened upon this one. I realized that I could substitute chicken for the pork, and we could enjoy this recipe once again, since Michael couldn’t eat pork because of a reaction he gets when doing so.
I like to buy chicken breasts on sale and they are usually family packages. Well the breasts in those packages are nearly a pound each, so I try to find packages that have five breasts and weigh as close to five pounds as possible. In this way I can freeze each individual breast in a freezer bag and thaw one for dinner, since about one pound of meat is appropriate for a family of four. Unfortunately my family was extra hungry tonight and I should have had an extra half pound of meat. (It’s okay thought; they ate dessert.)
A one pound breast is rather large. 
So I cut it in half horizontally and vertically, creating four smaller pieces weighing about a quarter pound each. Salt and pepper each piece.
Melt some butter, olive or coconut oil in a skillet and sauté the chicken a few minutes on each side.
Remove from pan and keep warm.
Add the butter to the pan and melt, over medium heat. Add garlic and cook for a minute or so. Be careful not to burn it or you’ll need to start over.
Add the cream cheese and milk, stirring until it is thick, scraping any brown bits from the cooked meat into the creamy sauce.
Serve on a bed of raw spinach. The meat and sauce will perfectly wilt the spinach.
When I serve broccoli with this meal, I double the sauce because we like to add it to the broccoli.
In order for the spinach to wilt properly, it has to be under the hot food, chicken and/or sauce.
Ingredients
- 1 pound boneless, skinless meat
- 1 tablespoon olive or coconut oil
- salt and pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 3 ounces cream cheese
- 1/3 cup milk
- Raw Spinach
Instructions
- In a skillet, heat oil (or substitute butter) over medium high heat.
- If using chicken breast, cut it into four cutlets.
- Brown the meat on both sides.
- Remove from pan and keep warm.
- Melt butter over medium heat.
- Add garlic and sauté for a minute or so, careful not to let it burn.
- Add cream cheese and milk.stirring until thick, incorporating the browned bits from the bottom of the pan, left from cooking the meat.
- Serve on raw spinach.
I hope you enjoy this recipe.
Until next time, God bless,
Michele ºÜº