2 boneless, skinless chicken breast, butterflied and halved*
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
1/4 cup unsalted butter
3 garlic clothes, minced
1 Melissa’s shallot, minced
1 tablespoon flour, 1/2 cup homemade chicken stock
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground cracked pepper
1/2 teaspoon salt
2 to 3 handfuls baby spinach
In a large sauté pan, melt oil and butter together. Sauté the chicken on medium high heat for 3-5 minutes per side, or until browned and cooked through. Remove chicken to a plate, tent, and set aside. Put sliced mushrooms into the pan, cook and stir until softened. Remove with slotted spoon to bowl; set aside
Add the 1/4 cup butter to the pan and allow to melt. Add garlic and shallots, and cook, stirring occasionally, until tender, 1-2 minutes. Whisk in flour and cook until partially thickened. Whisk in chicken stock, cream, Parmesan cheese, garlic powder, onion powder, pepper, and salt. Add the spinach, and allow to simmer until sauce starts to thicken and the spinach is wilted. Return the chicken and mushrooms to the pan, heat through, and serve atop the pasta of your choice.
Makes 4 servings
*You learned how to do that here.
Another easy and excellent chicken dish is this toothsome Chicken Piccata.