CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN


Ingredients


4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms


Creamy Parmesan Garlic Sauce:

1/4 cup butter
2 garlic cloves minced
1 tablespoon flour
1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach chopped


Instructions



  • 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. Remove chicken and set aside on a plate. add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the butter and melt. add garlic and cook until tender. Whisk in the flour until it thickens. 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. add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
source : site


Comments

Post a Comment

Popular posts from this blog

Buttermilk Blueberry Breakfast Cake

Image
INGREDIENTS ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature zest from 1 large lemon 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling) 1 egg, room temperature 1 tsp. vanilla 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt (I like 1.25 tsp) 2 cups fresh blueberries, picked over ½ cup buttermilk,  INSTRUCTIONS Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bo
Read more

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Image
Ingredients 2 tsp olive oil 1 lb Italian Sausage (casings removed if necessary) 4 oz bacon (about 4 slices), diced into small pieces* 1 cup chopped yellow onion (about 1 small onion) 3 (14.5 oz) cans low-sodium chicken broth 2 cups water 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices 1 1/2 tsp granulated sugar 1/2 tsp fennel seeds, crushed (optional) Salt and freshly ground black pepper 2 cups half and half 1 1/2 cups packed chopped kale Finely shredded Romano cheese for serving, optional Instructions Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.  Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions a
Read more

One Pan Pork Chops with Apples and Onions

Image
INGREDIENTS 2 Tbsp olive oil divided 3-4 oz bone-in pork chops whatever with comfortably fit in your pan Kosher salt and black pepper to taste 3/4 cup low sodium chicken stock 1 tsp Dijon mustard or whole-grain Dijon 1 Tbsp fresh sage chopped 1 1/2 tsp fresh rosemary chopped 1/2 tsp fresh thyme chopped 1/2 tsp kosher salt 1/4 tsp black pepper 2 medium apples thinly sliced (I used Gala) 1 small red onion thinly sliced INSTRUCTIONS Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed  pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the  chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done.  Chops will continue cooking in the sauce later. Remove pork chops to a plate. In a small mixing bowl, whisk together chicken stock and mustard, set aside. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, s
Read more