#chicken #spinach #mushroom

CHICKEN AND SPINACH IN SAUCE MUSHROOM KREAM

Chicken and Spinach in Cream Parmesan Mushr00m Sauce is your perfect comfort food and an easy midweek dinner! Using boneless and skinless chicken thighs guarantees runny and soft results

Material
Chicken and Mushroom:

• 2 tablespoons of olive oil
• 4 boneless skinless chicken legs (thinly sliced)
• 10 ounces of mushrooms (1 package)
• Salt and pepper to taste

Cream Parmesan Sauce:

• 4 tablespoons of butter
• 4 cloves of minced garlic
• 1 tablespoon of flour
• 1/2 cup of chicken stock
• 1 glass half and half
• 1/2 cup of grated Parmesan cheese
• 1/2 teaspoon salt
• 1 cup of spinach

Instructions

1. Chicken and mushrooms: In a large skillet, add olive oil and heat over medium heat. When the pan is h0t, add chicken and cook for about 5 minutes on each side until browned. Season the chicken with salt and pepper right in the pan. Remove it from the plate and add the mushroom slices. Add salt. In about 5 minutes, your fungus will look nice and moist, and dark. Once cooked, remove from the pan. I put it on the same plate as the cooked chicken pieces.
2. Sauce: To make the sauce, add butter to the pan, allow it to melt, then cook the garlic until it is slightly browned - just for a few minutes. Add 1 tablespoon of flour (remove flour if you like your sauce to be a little thinner). Slowly add chicken broth, half measures and parmesan cheese. All of this will blend very quickly.
3. Add salt slowly and taste the sauce to make sure the salt content is to your liking.
4. Spinach: Add spinach to the sauce and let it wither. I added 1 cup 0f spinach, but you can certainly add more or less depending on your preferences.
5. Put everything together: Add chicken and mushrooms back to the pan and stir well. Serve warm and garnish with parsley, if desired.
6. Eat as is, or serve with pasta or rice.

Share this post