Ingredients
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1 1/4 lbs thin boneless skinless chicken breasts
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1 tbsp olive oil
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Salt and pepper to taste
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2 tbsp butter
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8 oz button mushrooms, sliced
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1 tbsp flour
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1 1/2 tsp minced garlic
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1/2 cup chicken broth
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3/4 cup heavy cream
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1/4 cup grated Parmesan cheese
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1 cup baby spinach leaves
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1/3 cup oil-packed sun-dried tomatoes, chopped
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1 tbsp chopped parsley
Instructions
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Heat olive oil in a large pan over medium-high heat. Season chicken with salt and pepper.
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Cook chicken 4–5 min per side until golden and cooked through. Remove and keep warm.
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Melt butter in same pan. Add mushrooms and cook 5–6 min until golden.
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Add garlic; cook 30 sec. Whisk in flour.
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Pour in chicken broth and cream. Simmer and season with salt and pepper.
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Stir in Parmesan. Add spinach and sun-dried tomatoes. Cook until spinach wilts.
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Return chicken to pan. Spoon sauce over. Garnish with parsley. Serve hot.
Notes
Prep Time: 10 min
Cook Time: 20–25 min
Total Time: 30–35 min
Servings: 4