Creamy Spinach and Mushroom Chicken

Ingredients:
4 chicken breasts, halved crosswise
2 Tbsp olive oil
1 (10 oz) package of mushrooms
Salt and pepper to taste
Creamy Parmesan Sauce:
4 cloves garlic, minced
1 Tbsp butter
1 Tbsp rice or wheat flour
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 Tsp salt
1 cup spinach
Instructions:
In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 4 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan.
To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese and allow them to blend for 2-3 minutes.
Add spinach to the mixture and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference. Add the chicken and mushrooms back into the pan and mix in well.

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