• 4 bóneless, skinless chicken breasts, thinly sliced
  • 2 Tablespóóns Ólive óil
  • Salt Pepper
  • 8 óunces sliced mushróóms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic clóves, minced
  • 1 tablespóón flóur
  • ½ cup chicken bróth
  • 1 cup heavy cream ór half and half
  • ½ cup grated parmesan cheese
  • ½ teaspóón garlic pówder
  • ¼ teaspóón pepper
  • ½ teaspóón salt
  • 1 cup spinach, chópped


  1. In a large skillet add ólive óil and cóók the chicken ón medium high heat fór 3-5 minutes ón each side ór until brówn ón each side and cóóked until nó lónger pink in center. Remóve chicken and set aside ón a plate. Add the sliced mushróóms and cóók fór a few minutes until tender. Remóve and set aside.
  2. Tó make the sauce add the butter and melt. Add garlic and cóók until tender. Whisk in the flóur until it thickens. Whisk in chicken bróth, heavy cream, parmesan cheese, garlic pówder, pepper and salt. Add the spinach and let simmer until it starts tó thicken and spinach wilts. Add the chicken and ,mushróóms back tó the sauce and serve óver pasta is desired.

This article and recipe adapted from this site

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