Ingredients :
4 boneless and skinless chicken breasts
Salt and pepper to taste
2 tablespoons of the olive oil
1 small chopped onion
3 minced garlic cloves
2 cups of sliced mushrooms
2 cups of fresh spinach
1 cup of heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan
1 teaspoon of Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Minced fresh parsley (for garnish)
Itinéraires :
Season salt and pepper chicken breasts.
Heat the olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-7 minutes on each side, or until golden brown and cooked through. Remove from frying pan and put away.
In the same skillet, add the chopped onion and simmer for 3-4 minutes until just tender. Add minced garlic and cook for 1-2 minutes.
Sliced mushrooms and cook for 5 minutes until they start to come together
Stir fresh spinach and cook until tender
Pour heavy cream and chicken broth, bringing mixture to a simmer.
Stir in grated Parmesan, Italian seasoning and red pepper flakes if using. Cook until sauce thickens, about 3-4 minutes.
Flip the chicken breasts into the pan, by spooning the creamy sauce on top. Cook for 2-3 more minutes to warm.
Garnish with fresh parsley before serving.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Kcal : 450 kcal | Portions : 4 portions