Sally's Recipe Of The Week: Chicken In Mushroom Parmesan Sauce

Chicken with Mushroom Parmesan Sauce

Serves 4

Went to our sponsor, Doris Italian Market and Bakery for the main ingredients in this dish, their chicken is so good! And of course Mo could live in their cheese section. Got some wonderful Parmesan for this dish. When you make this dish I suggest you use fresh spinach, not frozen and you can try it with different mushrooms if you like. Also Doris Italian Market has so many pastas to choose from!

Here is what you need:

4 boneless, skinless chicken breasts or chicken breast tenders

2 TBS EVOO

Salt and Pepper

8oz of sliced white button mushrooms

1 cup chopped fresh spinach

1/4 cup butter

2 or 3 cloves minced garlic

1 cup heavy cream or half and half

1/2 cup grated Parmesan cheese

1 TBS flour

1/2 cup chicken broth

fresh herbs like parsley, oregano, basil (optional)

Here is what you need to do:

Heat oil in a saute pan. Cut the chicken into bite size pieces and season with salt and pepper. Brown the chicken in the oil. Cook until chicken is no longer pink in the center. 

Remove chicken from pan and set aside, it’s fine if it’s not completely cooked because it will go back in the pan. Then add mushrooms to the pan. Brown the mushrooms (no salt yet) then add the chicken broth/stock to the pan and cook the mushrooms down. When mushrooms are cooked down season with a little salt and pepper.

With a slotted spoon, remove the mushrooms and set them with the chicken. Add butter to the pan.

When butter melts, turn heat down a bit and add garlic. Cook garlic in butter for about a minute. Add in the flour and mix in well, let the flour cook.

Add in the cheese and cream. Once the sauce comes together add in the spinach.When the spinach is cooked down, taste the sauce and see if it needs seasoning. Add the mushrooms and chicken back into the pan along with any fresh herbs you may be using. Again taste and season if needed.

You can serve this over pasta or rice or riced cauliflower. Let’s Eat!!