Creamy Garlic Chicken with Mushrooms and Spinach
vxdaTender pan-seared chicken breast in a rich, creamy garlic sauce with sautéed mushrooms and spinach. Served with golden sliced potatoes for a complete, restaurant-quality meal.
Ingredients
- 1 pcs chicken breast
- 100 g all-purpose flour
- 2 tbsp pecorino romano cheese
- 1 tsp black pepper
- 1 tsp salt
- 4 tbsp clarified butter
- 2 pcs potato
- 1 pcs shallot
- 200 g fresh button mushroom
- 100 g spinach
- 3 pcs garlic
- 200 ml chicken broth
- 100 ml heavy cream
- 2 tbsp butter
- 2 tbsp fresh parsley
Instructions
- 1
Cut chicken breast in half horizontally to create two thin cutlets, about 0.5 inch thick maximum.
- 2
Mix flour with salt, black pepper, and grated Pecorino Romano cheese. Dredge chicken in seasoned flour mixture.
- 3
Heat clarified butter in a large pan over medium-high heat to 365°F. Cook chicken cutlets for 3-4 minutes per side until golden brown. Remove and set aside.
- 4
Slice potatoes into rounds, leaving skin on. Season with salt and pepper. Cook in clarified butter in a separate pan, cover and cook on low heat until tender.
- 5
In the same pan used for chicken, sauté chopped shallots and mushrooms until water evaporates from mushrooms.
- 6
Add chopped spinach and cook until wilted. Add minced garlic and cook for 30 seconds until fragrant.
- 7
Pour in chicken broth and return chicken to pan. Simmer until chicken reaches internal temperature of 155°F.
- 8
Remove from heat and stir in heavy cream and butter. Season with additional salt and pepper to taste.
- 9
Garnish potatoes with fresh parsley. Serve chicken with creamy sauce alongside the sliced potatoes.