- 4 chicken breasts, halved
- 2 tbsp. olive oil
- 1 (8 oz.) package of mushrooms
- 1/2 cup grape tomatoes cut into halves lengthwise
- Salt and pepper to taste
- 4 garlic cloves, minced
- 1 tbsp. butter
- 1 tbsp. flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1 cup roughly chopped baby spinach
In a large skillet, add olive oil and heat it over medium high heat. Add the chicken and cook for about 4 minutes on each side until browned. Remove the chicken from the pan and add the sliced mushrooms and tomatoes to it. Add in salt and cook for about 5 minutes until the mushrooms look moist and dark. Remove the mushrooms and tomatoes from the pan.
To make the sauce, add the butter to this same pan allowing it to melt. Then add the garlic and cook until it is slightly browned. Add 1 tablespoon of flour. Slowly add the chicken broth, heavy cream, and Parmesan cheese consistently stirring allowing them to blend for 2-3 minutes. Add the spinach to this mixture and cook until it wilts. Then add the chicken, mushrooms, and tomatoes back into the pan and mix in well. Serve over any pasta of your choice.