Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons neutral oil (canola or vegetable oil work well here.)
  • 2 boneless skinless chicken breasts (cut horizontally into cutlets)
  • 2 Tablespoons butter
  • 8 ounce sliced mushrooms (I like baby bella mushrooms, button mushrooms will also work great.)
  • 2 cups cherry tomatoes (grape tomatoes work best. )
  • 3 cloves garlic (peeled and chopped)
  • 4 cups fresh spinach (about two generous fist-fulls.)
  • 1/2 cup Parmesan cheese (grated, and divided)
  • 1 cup heavy cream

Instruction

  • Cut two chicken breasts horizontally to make 4 chicken cutlets. Heat a heavy skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets and sear until browned on each side. This will take about 3 minutes per side. Remove the cutlets to a plate and cover to keep warm.
  • Add the sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have browned and lost their moisture. Add the chopped garlic and saute until fragrant. About 30 seconds.
  • Add the spinach, cream, 1/2 of the parmesan cheese and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
  • Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with the remaining parmesan cheese and serve.