Serves 3. (I usually double the recipe for my family of 4, and end up with some leftovers.)
1 1/2 lbs. boneless skinless chicken breasts
2 tablespoons+ bacon drippings or coconut oil
1/2 cup beef stock
3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup heavy cream
1 large tomato, chopped (or use grape or cherry tomatoes cut in half)
2 cups baby spinach
1/2 cup shredded Parmesan cheese
1. Cut the chicken breasts into 1/2 inch wide strips and sprinkle with salt and pepper.
2. Place a large skillet over medium high heat and add the bacon drippings. When the drippings are melted and the pan is hot, add the prepared chicken. You may need to work in batches. Cook about 5 minutes on each side, or until the chicken is cooked through and lightly browned. Remove cooked chicken to a plate and set aside.
3. Remove the skillet from the burner and add the stock. Scrape the bottom of the pan to bring up and bits of chicken that remain on the bottom. Add the garlic, garlic powder, and Italian seasoning to the skillet, stirring until blended. Place the skillet back on the burner; when the mixture bubbles, add the heavy cream. Bring to a boil. Whisk frequently until the mixture thickens slightly.
4. Add the tomato, spinach, and the cooked chicken to the skillet. Stir to combine. Sprinkle Parmesan over the mixture. Cook until spinach is wilted and Parmesan is melted.
Estimated Nutrition, per serving, according to SuperTracker: Calories 794; Carbs 8 g total (7 g. net); Protein: 76 g.; Fat: 51 g.; Fiber: 1 g.
DIY Italian Seasoning
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried rosemary
2 tablespoons dried sage