Although I don’t often eat meats, when I do, it’s a nice clean boneless/skinless chicken breast. Sharing a little creamy goodness with you today. 🙂
- 4 boneless and skinless chicken breasts
- 1 cup sliced mushrooms
- 2 tbsp butter
- 2 cloves of diced garlic
- 2 tbsp flour
- 1/2 cup chicken broth
- 1 cup 35% cooking cream
- 1 cup baby spinach
- 1/2 cup mozzarella shredded cheese
- 2 tbsp olive oil
- Salt and pepper to taste
1: Pour olive oil into a pan on medium-high heat and add in chicken pieces. Cook on each side for approximately 5 minutes or until cooked through. Once complete, leave chicken pieces aside.
2: Pour mushrooms into pan (without washing the pan) and cook until softened. Once done, pour mushrooms into a side plate and discard of the extra fluid.
3: To make the sauce, add butter to the same pan on low-medium heat and let it melt completely. Then add the flour and stir until combined and until the mixture thickens.
4: Pour in the chicken broth and cream and stir. Next, add in the garlic pieces, mozzarella, salt and pepper to taste and stir.
5: Pour in baby spinach and cooked mushrooms and stir for approximately 1 minute on low heat. Depending on the consistency, you might want to add more chicken broth for a more fluid consistency, more cream or more cheese to thicken.
6: Add in chicken pieces and let simmer on low for approximately 3 minutes.
Plate and enjoy!
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