Sunday, July 16, 2017

Creamy Parmesan Garlic Mushroom Chicken

Boy is this creamy Parmesan garlic mushroom chicken yummy. In fact, my youngest granddaughter, Cristen, said it was her second best meal after ribs and that is saying a lot! 


4 skinless, boneless chicken breasts, cleaned and hammered 
1 cup of spinach, chopped
2 tablespoons olive oil
Salt and pepper to taste 
8 oz mushrooms, diced

Parmesan garlic sauce:

1/4 cup butter
2 tablespoons garlic 
1 tablespoon flour
1/2 cup chicken broth 
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder 
1/4 teaspoon pepper 
1/2 teaspoon salt


In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in the center. Add in the mushrooms and cook until tender, about 2 minutes. Remove and set aside.

To make the sauce add the butter and melt then add the garlic cook until tender. Whisk in the flour until thickens. Whisk in the chicken broth, heavy cream, Parmesan cheese, garlic powder, salt and pepper. Add the spinach until it wilts then add the chicken and mushrooms back in the sauce. Serve over pasta, if desired. Yum Yum! 

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