- 3-4 boneless skinless chicken breasts; pounded even (1”-1 1/4” in thickness)
- 3 tablespoons butter (or ghee if you have it)
- Salt and pepper
- 8 ounces white mushrooms (sliced or quartered)
- 1 1/2-2 teaspoons garlic (minced)
- 1 tablespoon flour
- 1/3 cup white wine
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach leaves
- 2 tablespoons chopped fresh parsley
Heat 2 tablespoons of butter over medium heat in a large pan (cast iron skillet is best!). Season the chicken breasts to taste with salt and pepper.
Add the chicken to the pan and cook on medium-medium high (6 or so on an electric stove) for 10 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
Add the wine to the pan and bring to a simmer.
Cook for 1 minute or until wine is reduced by half.
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken.
Sprinkle with parsley, then serve as is, or over pasta 😋
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