Chicken in mushroom and Parmesan sauce
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
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.
Set chicken aside and add mushrooms to the pan. Don't salt , brown the mushrooms.
Add the chicken broth/stock to the pan and cook the mushrooms down.
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 cream sauce is incorporated, add in the spinach. Taste and season if needed.
Add the mushrooms and chicken back into the pan, again taste and season.
Enjoy! You can serve this over pasta or rice. We used riced cauliflower.