Sally's Recipe Of The Week: Creamy Mushroom And Spinach Chicken


Creamy Mushroom and Spinach Chicken

Serves 2-4

I say this recipe serves 2-4 because there is plenty of sauce to cover 4 chicken breast halves. I only made two and saved the leftover sauce for another day. It's great on pasta or rice or cauliflower rice. So if you have more than 2 to feed, you can easily add more chicken.

Here is what you will need:

2 chicken breast halves

1 tablespoon olive oil

2 tablespoons butter

12 ounces mushrooms - I like baby bellas already sliced

a 5 ounce bag of baby spinach

a dash of Italian seasoning

3 to 4 cloves garlic chopped or sliced

1/2 cup chicken broth

1 tsp lemon juice

1 tsp Dijon mustard

1 cup heavy cream

Salt & pepper

Flour

Using the smooth side of a meat maillot and some plastic wrap pound the chicken breast halves so they are even in thickness.

You don't have to pound them thin just even. If your breast halves are very thick, you can also slice them open like a book. Set chicken aside, Wash your hands and your cutting board!

Roughly chop the spinach and set aside in a bowl. If you did not buy pre-sliced mushrooms, slice your mushrooms.

Combine about 1/3 cup of flour 1/2 tsp salt, a few grinds of pepper and the Italian seasoning in a shallow bowl. Stir to combine.

Season both sides of chicken with salt and pepper. Heat oil and 1 TBS butter in a pan to medium high.

Coat the chicken with the flour on both sides. Cook the chicken 3 to 4 minutes per side, depending on how thick the breast is. Then remove breasts , set aside and keep warm.

Add the rest to the butter to the pan, turn down the heat a bit and let it melt then add in the mushrooms.

When the mushrooms start to soften and release water, add the garlic to the pan.

Once the mushrooms are cooked down, remove them from the pan and set aside. Add the chicken broth, lemon juice and Dijon mustard.

Whisk to combine, also scraping any bits on the bottom of the pan. Let it reduce for about 4 minutes.

Add the spinach to the pan and let it wilt down.

Add in the cream and season with some salt and pepper you could also add some more italian seasoning if you like. Make sure you are tasting as you go along.

If sauce is a little thin, you can add some of your lelft over seasoned flour to the sauce, just make sure you cook it thru before tasting.

When you get the sauce as you like it put the mushrooms back in and the chicken and let the chicken cook through, about 5 minutes.

Serve the chicken on top of the mushrooms and spinach. Lets Eat!!

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