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One pan chicken with creamy lemon garlic sauce

MEAT

4 Chicken Breasts

PRODUCE

1 TBSP Garlic 2 TBSP Parsley 2 TBSP Lemon Juice 1 cup Fresh Spinach

BAKING & SPICES

1.5 TBSP Montreal Steak Seasoning 1 tsp Red Pepper Flakes 2 TBSP Granulated Garlic

DAIRY

2 TBSP Salted Butter ¼ cup Heavy Cream Grated Parmesan (optional)

OIL AND VINEGAR

2 TBSP Olive Oil

OTHER

1 cup Chicken Broth

STEP 1:

Season Chicken with Steak Seasoning, Granulated Garlic, and Red Pepper Flakes.

STEP 2:

Add Olive Oil to a bottom heavy pan.

STEP 3:

Heat the oil and add Chicken Breasts. Flip after 5 minutes.

STEP 4:

Remove Chicken from heat after searing. Deglaze pan with Chicken Broth. Scrape all the drippings off of the bottom of the pan.

STEP 5:

Add Chicken back into the broth with Garlic and Lemon Juice and cover for 10 minutes on medium high heat.

STEP 6:

Add Butter and whisk in Heavy Cream. Bring to a low boil for 5-7 minutes.

STEP 7:

Turn off heat. Add Parsley and Spinach, salt if needed. Mix and cover until Spinach has wilted. Top with freshly Grated Parmesan (optional.)

STEP 8:

Enjoy with Pasta, Rice, Zoodles, Cauli-rice, or on its own!

•KETO•GLUTEN FREE•