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| Serves 4 |
INGREDIENTS:
2 lbs boneless, chicken breasts
2 Tablespoons Olive oil
Salt Pepper
8 ounces Baby bella mushrooms
1/4 cup butter
2 garlic cloves, minced
1 Tablespoon flour*
1/2 cup chicken
broth*
1 cup cream
1/2 cup grated
parmesan cheese
1/2 teaspoon
garlic powder
1/4 teaspoon
pepper
1/2 teaspoon salt
1 cup fresh spinach
Prepared pasta*
DIRECTIONS:
Slice the mushrooms, set aside.
Slightly chop spinach, set aside.
Remove skin and bones if necessary and slice chicken breasts lengthwise to make them thinner.
Season with salt and pepper.
In a large skillet add olive oil and cook the chicken on
medium high heat for 3-5 minutes on each side until no longer pink in the
center.
Remove chicken and set aside on a plate.
Add the sliced mushrooms to the same pan and cook for a minute
or two until tender.
Remove and set aside.
Make sauce:
Add the butter to the same pan and melt.
Add garlic and cook one minute
Whisk in the flour until it thickens.
Then whisk in chicken broth, and cream. Stir for a minute.
Add garlic powder, pepper and salt. Then the parmesan cheese.
Stir until melted.
Add the spinach and a minute or two until the spinach wilts.
Add the chicken and mushrooms (drain if necessary) back
to the pan and then turn over to coat with sauce.
Heat for three minutes and then serve over pasta.
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