Pan-seared chicken in a light creamy sauce with spinach and mushrooms.
CBy csewatsky
Servings
4
4 piece Boneless skinless chicken breasts
1.5 tsp Salt
0.5 tsp Black pepper
1 tsp Smoked paprika
1 tbsp Olive oil
2 tbsp Butter
300 g Cremini mushrooms, sliced
1 piece Shallot, finely diced
3 clove Garlic
0.5 cup Chicken stock
0.75 cup Heavy cream
1 tsp Dijon mustard
0.5 tsp Dried thyme
150 g Fresh baby spinach
0.25 cup Grated Parmesan
1 tbsp Lemon juice
Calories
611 kcal
Protein
50g
Carbs
32g
Fat
31g
Fiber
1g
Sugar
4g
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Sear Chicken
1. Slice each chicken breast in half horizontally to make thinner cutlets, then pat dry and season both sides with salt, black pepper and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden and cooked through to 74°C (165°F). Transfer to a plate and cover loosely.
1 tbsp Olive oil
Make Sauce
3. Reduce the heat to medium and melt the butter in the same skillet. Add the mushrooms and cook for 6 to 8 minutes without crowding, until deeply browned and their liquid has evaporated.
2 tbsp Butter,
300 g Cremini mushrooms, sliced
4. Stir in the shallot, garlic and thyme and cook for 1 to 2 minutes until fragrant. Pour in the chicken stock and scrape up the browned bits from the pan, then simmer for 2 minutes.
5. Stir in the heavy cream and Dijon mustard and simmer gently for 3 to 4 minutes until lightly thickened. Add the spinach in handfuls and stir until wilted, about 2 minutes.
0.8 cup Heavy cream,
1 tsp Dijon mustard,
150 g Fresh baby spinach
Finish and Serve
6. Stir in the Parmesan until melted, then add the lemon juice and adjust the seasoning with salt and pepper if needed.
1.5 tsp Salt,
0.5 tsp Black pepper,
0.2 cup Grated Parmesan,
1 tbsp Lemon juice
7. Return the chicken and any resting juices to the skillet, spoon the sauce over, and simmer for 2 minutes to warm through. Serve hot.
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