Conner Family Recipes

Chicken with Spinach and Mushrooms

Name: Chicken with Spinach and Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thin-sliced boneless, skinless chicken breasts or chicken cutlets (about 5); 2 teaspoons kosher salt, divided, plus more as needed; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 3 tablespoons unsalted butter; 1 pound cremini mushrooms, thinly sliced; 3 cloves garlic, minced; 1 tablespoon plus 1 teaspoon all-purpose flour; 1 1/2 cups low-sodium chicken broth; 1/4 cup heavy cream; 1/4 cup finely grated Parmesan cheese; 5 ounces baby spinach (about 5 packed cups)

4 servings

porties

15 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

1 1/2 pounds thin-sliced boneless, skinless chicken breasts or chicken cutlets (about 5)

2 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

3 tablespoons unsalted butter

1 pound cremini mushrooms, thinly sliced

3 cloves garlic, minced

1 tablespoon plus 1 teaspoon all-purpose flour

1 1/2 cups low-sodium chicken broth

1/4 cup heavy cream

1/4 cup finely grated Parmesan cheese

5 ounces baby spinach (about 5 packed cups)

Instructies

Step 1

Pat 1 1/2 pounds thin-sliced boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Step 2

Heat 1 tablespoon of the olive oil in a large (12-inch) high-sided skillet over medium-high heat until shimmering. Add half the chicken pieces in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a large plate (chicken will not be cooked through). Add the remaining 1 tablespoon olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.

Step 3

Reduce the heat to medium and melt 3 tablespoons unsalted butter in the skillet. Add 1 pound thinly sliced cremini mushrooms, 3 minced garlic cloves, and the remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until tender and any liquid from the mushrooms has evaporated, about 8 minutes. Add 1 tablespoon plus 1 teaspoon all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.

Step 4

Stir in 1 1/2 cups low-sodium chicken broth and 1/4 cup heavy cream until no lumps from the flour remain. Bring to a boil. Reduce the heat to maintain a simmer. Stir in 1/4 cup finely grated Parmesan.

Step 5

Return the chicken and accumulated juices to the pan and pile 5 ounces baby spinach on top. Cover and simmer until the sauce thickens slightly, the chicken is cooked through, and the spinach wilts, 2 to 3 minutes. Stir to incorporate the spinach into the sauce. Taste the sauce and season with more kosher salt as needed.

Recipe Notes

Voedingswaarde

Portiegrootte

Serves 4

Calorieën

482 cal

Totale vet

28.3 g

Verzadigd vet

12.3 g

Onverzadigd vet

0.0 g

Transvet

Cholesterol

0 mg

Natrium

1006.2 mg

Totale koolhydraten

10.1 g

Voedingsvezels

1.1 g

Totale suikers

2.6 g

Eiwit

47.5 g