Side Pannel
Chicken and Spinach in Creamy Mushroom Sauce
Chicken and Spinach in Creamy Mushroom Sauce
- Recipe Submitted by maryjosh on 12/07/2017
Ingredients List
- Chicken and Mushrooms:
- 4 boneless skinless chicken thighs or breasts thinly sliced
- 2 Tbsp olive oil
- 10 oz (1 package) mushrooms
- Salt and pepper to taste
- Creamy Parmesan Sauce:
- 4 cloves garlic minced
- 4 Tbsp butter
- 1 Tbsp flour
- 1/2 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 Tsp salt
- 1 cup spinach
Directions
Chicken and mushrooms: 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 5 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. I put them on the same plate as the cooked chicken strips.
Sauce: 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. Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
Spinach: 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.
Putting it all together: Add the chicken and mushrooms back into the pan and mix in well.Serve warm and garnish it with parsley, if desired.
Sauce: 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. Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
Spinach: 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.
Putting it all together: Add the chicken and mushrooms back into the pan and mix in well.Serve warm and garnish it with parsley, if desired.
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