This delicious golden brown chicken breasts, topped with your creamy sauce and serve with spinach will make you bite your tongue.
4 boneless skinless chicken breasts
3 tbsp butter divided
Sea salt and pepper to taste
8 ounces white mushrooms, sliced
1 1/2 tsp garlic, minced
1 tbsp gluten-free flour
1/3 cup dry white wine
3/4 cup heavy cream
1/4 cup grated parmesan cheese
3 cups baby spinach leafs
2 tbsp chopped parsley leaves.
Heat 2 tablespoons of butter in a large pan/wok over medium heat.
Season the chicken breasts to taste with salt and pepper, add the chicken to the hot wok and cook for 4-5 minutes on each side. or until chicken is golden brown and cook through.
Remove the chicken from the wok and set aside, cover with foil to keep warm.
Add the mushrooms to the same wok, cook for 4-5 minutes or until tender. Remove mushrooms from the wok, wipe the wok with a paper towel.
Add the remaining 1 tbsp butter to the wok, add garlic and saute for 30 seconds, stir in the flour and cook for 1 minute more.
Add the wine to the wok and bring to a simmer, cook for 2-3 minutes or until wine is reduced by half.
Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half, and has started to thicken.
Stir in the parmesan cheese, season the sauce with salt and pepper.
Add the spinach to the wok, simmer for 2-3 minutes or until spinach has withered. Stir in the mushrooms into the sauce.
Place the chicken breasts back to the wok and spoon the sauce over the top of the chicken.
Sprinkle with parsley leaves and serve.