Chicken in Creamy Parmesan Mushroom Sauce

• Gluten free

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 4 cloves Garlic
  • 1 (10 oz package Mushrooms
  • 1 cup Spinach

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 tbsp Rice flour
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Half and half
  • 1/2 cup Parmesan cheese, grated

Found on whatsinthepan.com

Ingredients

• 4 boneless skinless chicken thighs, thinly sliced
• 2 Tbsp olive oil
• 1 (10 oz) package of mushrooms
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 Tbsp butter
• 1 Tbsp rice flour
• 1/2 cup chicken broth
• 1 cup half and half
• 1/2 cup grated Parmesan cheese
• 1/2 Tsp salt
• 1 cup spinach

Directions

• In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
• To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
• Add spinach to the mixture and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference. Add the chicken and mushrooms back into the pan and mix in well.
• Serve warm and garnish it with parsley, if desired.

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