Portobello Mushroom & Spinach Chicken

It’s Chicken Thursday! I’m sure it’s one of your favorite days of the week right? You sit on the edge of your seat waiting for me to post the next chicken recipe? I’m just kidding. But really I’ve been getting a lot of feedback on my chicken recipes and I’m glad my viewers are enjoying the recipes.

I like to make recipes and use the items I have on hand at that moment. Don’t get me wrong, I still feel like I’m constantly going to the grocery store. But if I can make something with what I have on hand I consider that a win. It’s good idea when you go to the grocery store to buy things that you can use in different dishes. I do meal plan somewhat but I also wing it a lot. Sometimes I know what’s for dinner and other times I don’t. That’s how this recipe came to be. It’s chicken and vegetables in a creamy sauce.

I would consider this a comfort meal and it’s perfect for a chilly evening. Give a whirl.

Ingredients:
8- Chicken breasts, thin
16 oz- sliced Portobello mushrooms
3 cups- spinach, chopped
1- medium onion, sliced thin
3-garlic cloves, sliced
2 T- Balsamic vinegar
1 T -olive oil
½ cup- flour (add 1 t of dried parsley, garlic and onion powder and sprinkle of salt and pepper)
½ – ¾ cup- chicken stock, no sodium
½ – Lemon, juiced
3 T- low fat cream cheese
1 T -Romano cheese, finely grated
½ T – Garlic Powder, Onion Powder and Parsley
Sprinkle: Salt and Pepper

Directions: In a bowl mix together flour and 1 teaspoon of parsley, garlic and onion powder with a sprinkle of salt and pepper. Dredge the chicken in the flour shaking off the excess. Set aside.

Heat a medium sauté pan over high heat, add ½ tablespoon of oil. Cook the chicken breasts in separate batches so the pan isn’t too crowded, that will lower the temperature. You will need to brown the chicken on both size and cook through. The chicken I used was very very thin so it cooked super-fast. Remove chicken from pan and set aside.

Add remaining oil and add onions and garlic and cook for about 3 minutes stirring often. Deglaze pan with chicken stock and balsamic vinegar. Add in mushrooms and cook another 3 minutes until they start to soften but aren’t mushy. Reduce the pan to medium heat. Add lemon juice and spices and sprinkle of salt and pepper. Mix in the spinach and cook for 2-3 minutes. Add in the 3 T of cream cheese and mix well to make sure it combines and melts in.

Reduce heat to low and add the chicken breasts back in and push down into the mixture. Cover and simmer 8-10 minutes on low. Finish with Romano cheese and serve immediately. Serve 2 pieces of chicken with mushroom and spinach mixture and spoonful of the sauce. Serve with your choice of sides or over noodles.

Note: This is great for left overs. I wouldn’t recommend freezing, unless you freeze prior to adding the cream cheese.