|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.