This Creamy Parmesan Pepper Mushroom Chicken With Spinach meal will be one of the best meals you ever make. I promise!!
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper, chicken spice, paprika
tray of sliced mushrooms
½ green, yellow and red peppers, sliced
4 cups spinach
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken stock
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the sliced peppers and cook until tender.
Add mushrooms and cook for a few minutes.
Add spinach and cover till spinach wilts,
Remove and set aside.
To make the sauce add the butter and melt.
Add garlic and cook until tender.
Whisk in the flour until it thickens.
Whisk in chicken stock, heavy cream, Parmesan cheese, garlic powder, pepper and salt.
Let simmer until it starts to thicken.
Add the chicken, peppers, mushrooms and spinach back to the sauce and serve over pasta or rice as desired.
1 ½ cups white or basmati rice
2 tblsp olive oil
1 diced onion
3 garlic cloves finely chopped
4 tblsp freshly chopped parsley
1 big cinnamon stick
3 finely chopped tomatoes (or canned with juice)
250 ml chicken stock
1 cup white wine
1 heaped tsp celery salt
1 tsp pepper
Rinse rice till water runs clear.
Heat oil in pan.
Add onion, garlic, cinnamon stick.
Fry for 5 minutes.
Add tomatoes, salt, pepper, and cook on simmer till tomatoes are broken down.
Add wine and stock then bring to a boil.
Add rice and reduce heat to a gentle simmer till all liquid absorbed and rice cooked and tender.
Prepared, tried and tested by: Melanie Kramar
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