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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Parmesan Garlic Mushroom Chicken Recipe

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This recipe for Creamy Parmesan Garlic Mushroom Chicken is from Mom's Book of Food, 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:  
4 boneless, skinless chicken breasts, thinly sliced
2 tbsp. olive oil
salt and pepper
8 oz sliced mushrooms
1 lb pasta cooked, fettuccini, spaghetti, angel hair

Creamy Parmesan Garlic Sauce
¼ cup butter
2 garlic cloves, minced
1 tbsp. flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ tsp. garlic powder
¼ tsp. pepper
½ tsp. salt
1 cup spinach, chopped (Anthony can deal with the little spinach there is)
Directions:
Directions:
1. In a large skillet add olive oil and cook 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.

2. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

3. To make the sauce add the butter and melt. Add the garlic and cook until tender, (it cooks quick, do not let burn).

4. Whisk in the flour until it thickens.

5. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.

6. Add the spinach and let simmer until it starts to thicken and spinach wilts.

7. Add the chicken and mushrooms back to the sauce and serve over pasta.
Number Of Servings:
Number Of Servings:
4

 

 

 

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