Here is my slightly modified version.
Ingredients
- 4 boneless, skinless chicken breasts, thinly sliced
- 2 Tablespoons Olive oil
- Salt Pepper
- 8 ounces sliced mushroom
- Creamy Parmesan Garlic Sauce: (we doubled the original sauce, added more garlic, chicken broth and garlic spread instead of powder)
- 1/2 cup butter
- 7 garlic cloves, minced
- 2 tablespoon flour
- 1 can chicken broth (2 cups)
- 2 cup heavy cream
- 1 cup grated parmesan cheese
- Johhny garlic spread and seasoning (from Costco)
- ½ teaspoon salt
- 2 cup spinach, chopped
Instructions
- In a large skillet add olive oil, garlic spread, and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. May need to add more oil or butter. Remove and set aside.
- To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.
We really liked this one. It would be good served with bread sticks. Especially since we doubled the sauce so this is lots for dipping.
