Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs thin boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 tablespoons butter
  • 8 ounces button mushrooms (sliced)
  • 1 tablespoon flour
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1 cup baby spinach leaves
  • 1/3 cup oil packed sun dried tomatoes (coarsely chopped)
  • 1 tablespoon chopped parsley

Instruction

  • Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
  • Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
  • Remove the chicken from the pan. Place the chicken on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
  • Melt the butter in the pan. Add the mushrooms and cook for 5-6 minutes or until tender and golden brown.
  • Add the garlic and cook for 30 seconds. Add the flour and whisk until well combined.
  • Pour the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer. Season the sauce with salt and pepper to taste.
  • Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
  • Turn off the heat. Add the chicken back to the pan and spoon the sauce over the top. Sprinkle with parsley and serve immediately.