Creamy Parmesan Garlic Mushroom Chicken

Ingredients

• Chicken Breast

  Skinless boneless - Market Basket

  16 oz or 448g

• Olive Oil

  Wawa

  2 tablespoon or 30g

• Salt

  Table

  6 dash or 2g

• Pepper

  Spices, black

  6 dash or 0.6g

• Butter

  Salted

  ¼ cup or 57g

• Garlic

  Raw

  2 cloves, minced or 6g

• Organics Chicken Broth

  Meijer

  ½ cup or 118g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Garlic powder

  Spices

  ½ tsp or 2g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup sliced or 72g

• Spinach

  Raw

  1 cup or 30g

Directions

1. In a large skillet add all of oil and cook the chicken on medium high heat for 3 to 5 minutes on each side or until brown on each side and cooked until no longer pink in the center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set-aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach welts. Add the chicken and mushrooms back to the sauce and serve.

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