Creamy mushroom chicken

Consider this your perfect comfort food as well as a midweek dinner, not to mention how tasty the leftovers are for lunch!

Ingredients

2 tbsp olive oil
4 boneless skinless chicken thighs, thinly sliced (use breast for a leaner choice)
300g mushrooms
Salt and pepper
4 tbsp butter
4 cloves garlic, minced
1 tbsp flour
½ cup chicken broth
1 cup cream
½ cup grated parmesan cheese
½ tsp salt
1 cup spinach

Method

In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add the sliced chicken and cook for about 5 mins on each side until browned. Season chicken with salt and pepper then remove to a side plat.
Add the sliced mushrooms to the pan. Add in salt. In about 5 mins, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. Put them on the plate with the cooked chicken strips.
To make the sauce add butter and salt to the pan, allow it to melt and then cook garlic in it until slightly browned- only for a couple of mins. Add 1 tbsp of flour to thicken (leave if you prefer the sauce thin). Slowly add chicken broth, cream and grated parmesan. All these will blend in very quickly.
Tear the spinach and add to the sauce and allow it to wilt. Add as much spinach as to your liking. Add the chicken mushrooms back into the pan and mix it all together. Serve warm and garnish it with parsley if desired. Best served with pasta or rice and greens.

Recipe by McLoughlin Butchers

Creamy mushroom chicken

Consider this your perfect comfort food as well as a midweek dinner, not to mention how tasty the leftovers are for lunch!

4 servings

30 mins

20 mins

Ingredients

2 tbsp olive oil
4 boneless skinless chicken thighs, thinly sliced (use breast for a leaner choice)
300g mushrooms
Salt and pepper
4 tbsp butter
4 cloves garlic, minced
1 tbsp flour
½ cup chicken broth
1 cup cream
½ cup grated parmesan cheese
½ tsp salt
1 cup spinach

Method

In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add the sliced chicken and cook for about 5 mins on each side until browned. Season chicken with salt and pepper then remove to a side plat.
Add the sliced mushrooms to the pan. Add in salt. In about 5 mins, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. Put them on the plate with the cooked chicken strips.
To make the sauce add butter and salt to the pan, allow it to melt and then cook garlic in it until slightly browned- only for a couple of mins. Add 1 tbsp of flour to thicken (leave if you prefer the sauce thin). Slowly add chicken broth, cream and grated parmesan. All these will blend in very quickly.
Tear the spinach and add to the sauce and allow it to wilt. Add as much spinach as to your liking. Add the chicken mushrooms back into the pan and mix it all together. Serve warm and garnish it with parsley if desired. Best served with pasta or rice and greens.

Recipe by McLoughlin Butchers