Stacey's Savory & Sweet Home Cooking

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Chicken in a Spinach and Portobello Mushroom Cream Sauce

Posted by Stacey @ Savory & Sweet on March 15, 2012 at 4:00 PM

Nom. Nom. Nom.

4 Skinless Boneless Chicken Breasts

2-3 Portobello Mushroom caps only sliced

1/2 Whole Onion, halved again then sliced

1 Bag Fresh Baby Spinach Leaves

1 Quart Heavy Cream

½ Cup Grated Parmesan Cheese

2 Tablespoons Butter

3 Cloves Garlic minced

1 Half of Lemon juice only

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

Salt & Fresh Ground Pepper to taste

Start with a large deep skillet on med-high heat. Melt butter and add sliced mushrooms, onions, and salt and pepper. Let cook, stirring for several minutes until soft and brown.

Add garlic, stir and let cook for 2 minutes.

Pour heavy cream, parmesan cheese, and the juice of half a lemon while stirring. Bring to a slight boil and reduce to simmer.

While simmering, add spinach. You may need to only add a little at a time until it all wilts into the sauce. Sprinkle with salt and pepper. Continue to simmer.

To cook chicken, sprinkle with garlic & onion powder and salt & pepper on both sides. Brown both sides of chicken approx. 5-6 minutes each side.

Serve with sauce poured over chicken breast. Also good mixed with pasta.

 

Categories: Chicken

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1 Comment

Reply LYNN OSTIGUY
11:57 AM on October 14, 2012 
Yes this recipe was so so good! Really hit the spot and was pretty easy to make once you prepared all the ingredients! Thanks Stacey! Off to search for the next experiment!