Chicken with Mushroom Spinach Cream Sauce is just one of the tasty dishes in Randy Motilall’s cookbook, “The Gentleman’s Guide to Cooking”. Perfect for date night or a family meal, it’s elegant with easy instructions and simple ingredients. Give it a try.
The Author Says: “Do you want to impress with a classy night in? I designed these recipes and cookbook for you impress a date, friends, co-workers or family with dishes that are not box meals or one-pot recipes. These recipes help you demonstrate your skills and willingness to go the extra mile and prepare an elegant meal experience.” –Randy Motilall
Chicken with Mushroom Spinach Cream Sauce Recipe
4 large boneless-skinless chicken breasts (about 2 pounds)
4 Tablespoons (1/2 stick or 1/4 cup) butter, divided use
Salt and black pepper
8 ounces white mushrooms, sliced
3 cups baby spinach leaves
1-1/2 teaspoons minced garlic
1 Tablespoon all-purpose flour
1/3 cup white wine
3/4 cup heavy cream
1/4 cup shredded Parmesan cheese
Wash and dry chicken breasts. Generously season them with salt and black pepper.
Preheat oven to 300°F.
Heat a large skillet on stove-top over medium heat. Melt 2 tablespoons of the butter in the pan. Add chicken breasts to pan and cook for 4–5 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and place on a baking sheet. Place in the oven to keep warm.
To the same skillet, add 1 tablespoon of the butter along with the mushrooms. Cook for 4–5 minutes or until tender. Remove mushrooms from pan and set aside in a bowl. Wipe pan clean with damp paper towel.
Stir remaining 1 tablespoon butter and the garlic in the pan over medium-low heat. While whisking constantly, sprinkle in flour and continue to whisk together for 1 minute.
Whisk the white wine into the butter-flour mixture. Cook for 2–3 minutes. Pour heavy cream into pan. Cook for 3–4 minutes, stirring often, until mixture thickens. Stir in Parmesan cheese, then add salt and black pepper to taste.
Add spinach and mushrooms to cream mixture and mix. Cook for 2 minutes.
Remove chicken breasts from oven. Nestle the chicken breast into cream sauce and cook for 2–3 minutes. Remove from heat and allow to slightly cool.
Serve dish with wild rice or buttered noodles. Place 1 cup of cooked wild rice or noodles on plate and add chicken breast. Spoon sauce over chicken.
Yield: 4 servings
Reprinted with express permission.
Chicken with Mushroom Spinach Cream Sauce Recipe Photo ©2021 Randy Motilall