Creamy Chicken Mushroom & Spinach
What's Needed
- Fry Pan
OH MY is this good. Yes it’s higher in points (10) but worth every mouthful. We served it with mashed pumpkin and steamed greens. Super delicious and really filling.
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Ingredients
- 4 skinless chicken breasts
- 1/2 tsp bicarb soda velveting - optional
- Salt and pepper to taste
- 2 tsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 2 cups fresh spinach
- 1 cup cooking cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
If velveting the chicken
- Sprinkle with bicarb soda and rub into chicken. Refrigerate for 30 minutes. After time is up, rinse chicken and pat dry with paper towel.4 skinless chicken breasts, 1/2 tsp bicarb soda
Cooking
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through.Salt and pepper to taste, 2 tsp olive oil
- Remove from the frypan and set aside.
- In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes.1 small onion, 3 cloves garlic
- Add the sliced mushrooms and cook for 5 minutes until they start to brown.2 cups mushrooms
- Stir in the fresh spinach and cook until wilted.2 cups fresh spinach
- Pour in the cooking cream and chicken broth, bringing the mixture to a simmer.1 cup cooking cream, 1/2 cup chicken broth
- Stir in the grated Parmesan cheese, and Italian seasoning. Cook until the sauce thickens, about 3-4 minutes.1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning
- Return the chicken breasts to the pan, spooning the creamy sauce over them. Cook for an additional 2-3 minutes to heat through.
- Serve