Ingredients
The following ingredients have 4 Servings
- 2 large boneless skinless chicken breasts, cut in half lengthwise
- Flour, as needed, for dredging
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1 cup heavy whipping cream
- 2 cups fresh baby spinach
- 1/2 cup Parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
Instruction
- Season chicken liberally with salt and pepper, then dredge in flour on both sides. Shake off excess.
- Add olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Cook chicken until golden brown, 4-5 minutes per side. Remove chicken to a plate and set aside.
- Add remaining butter to skillet, followed by mushrooms. Cook until tender. Add garlic and cook 30 seconds more.
- Stir in Italian seasoning, followed by wine and chicken broth. Let cook until liquid has reduced, about 5 minutes.
- Add cream and let simmer 2 minutes.
- Stir in spinach and Parmesan, and let cook until spinach has wilted.
- Return chicken to pan and continue cooking until chicken has cooked through.
- Season to taste with salt and pepper and serve. Enjoy!
