Ingredients
1 1/4 lbs thin boneless skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
2 tbsp butter
8 oz button mushrooms, sliced
1 tbsp flour
1 1/2 tsp 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, chopped
1 tbsp chopped parsley
Instructions
Heat olive oil in a large pan over medium-high heat. Season chicken with salt and pepper.
Cook chicken 4–5 min per side until golden and cooked through. Remove and keep warm.
Melt butter in same pan. Add mushrooms and cook 5–6 min until golden.
Add garlic; cook 30 sec. Whisk in flour.
Pour in chicken broth and cream. Simmer and season with salt and pepper.
Stir in Parmesan. Add spinach and sun-dried tomatoes. Cook until spinach wilts.
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