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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Parmesan Garlic Mushroom Chicken Recipe

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This recipe for Creamy Parmesan Garlic Mushroom Chicken is from Mom's Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 -4 boneless, skinless chicken breast
salt, pepper, garlic salt

1 tbsp. olive oil
16 ounces sliced mushrooms

For Garlic Sauce:
1/2 cup butter or margarine
4 minced garlic cloves
3 tbsp. flour
1 cup chicken broth
1 can evaporated milk + enough milk to make 2 cups
1 package (1 1/2 cups) shredded parmesan cheese
1 tsp garlic powder
1/2 tsp each, salt and pepper
2 handfuls of fresh spinach

Hot, cooked pasta
Directions:
Directions:
Preheat your grill to medium high heat. Cut the chicken in half lengthwise. Spray with cooking spray and season with salt, pepper, and some garlic salt. Grill 4-5 minutes each side til cooked through. When cool enough to handle, I like to slice mine into strips before adding back to pan OR you can leave it whole. Whichever you prefer!

In a large skillet, heat 1 tbsp. or so of olive oil. Add the mushrooms and cook until tender. Remove from pan and set in a colander to drain any excess moisture.

To make the sauce, add the margarine and melt. Add the minced garlic and cook 1 minute til fragrant. Whisk in the flour until it thickens. Whisk in the chicken broth, evaporated milk, parmesan cheese, garlic powder, salt and pepper. Whisk and cook about 2-3 minutes. Add the spinach and let simmer til it starts to thicken and spinach wilts. Add the sliced chicken and mushrooms back in the sauce and serve over pasta.

 

 

 

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