The Keto RN Creamy Dijon Chicken Skillet

The Keto RN Creamy Dijon Chicken Skillet

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces.

6 slices of bacon

1 teaspoon salt

1/2 teaspoon pepper.

For sauce:

1/2 onion, chopped

4 cloves, garlic, minced

1 teaspoon Italian seasoning

1 teaspoon dried rosemary

1/2 cup dry white wine

1 1/4 cups heavy whipping cream

3 tablespoons Dijon mustard

1/2 teaspoon pepper

1/4 cup asiago, Romano, or Parmesan cheese

4 to 6 cups baby spinach leaves

Instructions:

Season chicken with salt and pepper.

Heat 1 tablespoon of oil in a large skillet over medium high heat and cook chicken and bacon until done.

Transfer to a plate; set aside.

Using the grease from the bacon and chicken, sauté onion until transparent. Add garlic, Italian seasoning and rosemary and sauté for about one minute until fragrant.

Add in white wine to deglaze the pan while scraping up any cooked bits from the bottom of the pan; simmer for 3 to 4 minutes or until reduced by half.

Add in cream and Dijon mustard, mix thoroughly and bring to a simmer. Reduce heat and cook until sauce thickens.

Add the Parmesan cheese and allow to melt. Add pepper to taste.

Add the spinach and allow to wilt.

Return chicken and bacon to the skillet and heat thoroughly.

Enjoy!