Parmesan Garlic Mushroom Chicken
- 4 skinless chicken breasts (boneless, thinly sliced)
- 2 tbsps. olive oil
- Pepper (Salt)
- 8 oz. sliced mushrooms
- Garlic sauce (Creamy Parmesan)
- 1/4 cup butter
- 2 garlic cloves (minced)
- 1 tbsp. Grand Mills All Purpose flour
- 1/2 cup chicken broth
- 1 cup heavy cream (or half and half)
- 1/2 cup grated parmesan cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 cup spinach (chopped)
1 - 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 center.
2 - Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
3 - To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens.
4 - Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts.
5 - Add the chicken and, mushrooms back to the sauce and serve over pasta is desired.