Creamy Garlic Parmesan Chicken
(Courtesy: Arty Garland)
½ lb skinless boneless chicken breast, cut into 3 strips
2 tbsp olive oil
1 cup sliced mushrooms
1 tbsp butter
1 garlic clove, minced (1 tsp)
1 tbsp flour
½ cup chicken bouillon
½ cup heavy cream
½ cup Parmesan, shredded
1 tsp garlic powder
½ tsp salt
½ tsp pepper
1 cup frozen spinach, thawed and squeezed dry
1 cup grape tomatoes
Heat olive oil over medium high heat. Add chicken and brown on all sides. Remove from the pan.
Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.
Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.
Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.
Serve over hot egg noodles or rice, if desired.
3 servings, 450 calories per serving
Another great recipe on your side. This chicken in creamy garlic parmesan sauce works very tasty, I will have to try this too.
I like the combination of spinach, tomatoes, and mushrooms, which are finally added to the cream mixture.
Our family loves garlic as a food supplement, so this recipe is perfect for us.
Thanks to the listed list of ingredients we need and a great presentation on how to cook, very useful.
Friendly greeting,
Nina
Thank you for your kind comments! I first had this dish when my friend, Arty, cooked it for me. I loved it so much that I asked her if I could put it up on my website. The creamy garlic sauce really makes it stand out!
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