I have had a serious case of the blahs lately and keep hoping it will pass. Somehow, 2017 just isn't working for me yet. Well, it had better shape us soon because I just noticed we are sailing straight towards the end of February. March sounds nice right about now.
In any case, I have still been puttering around the kitchen, just not making a whole lot of new dishes. There were a few of late thought now that I think about it. Including a very picante seafood chowder, a parmesan topped chicken risotto (yes, that a thing and it was delicious), as well as a blueberry cake, some kind of cookies that I can't even remember now and several other dishes. Like I said, because of the serious blahs, I didn't manage to get my mojo on to do the photography or even take recipe notes as I cooked. I am getting over that now and and am hoping to get back to sharing regular dishes with all of you very faithful readers. Thanks for being patient.
So, moving on and getting back into food, this is a great mid week dish for the whole family. We had it yesterday for lunch and it was absolutely delicious served with baby roasted potatoes and steamed broccoli. The dish was so flavoursome that the side dishes didn't need to be too fancy. Take a look!
This chicken dish is easy, tasty, relatively quick and all done in one pan. What could be better? I do love stove top cooking. In fact I would probably go so far as to say it is my favourite type of cooking. I know it lends itself to having to stand there and tend to what you are doing until it is done, but I love cooking so I am all in! As you will see in the recipe below, this is a pretty straightforward easy recipe. If you carry on below the following picture you will see a few cooking tips to ensure you get the best out of this delicious dish.
Here's a few little cooking tips for this dish. Like most cooking, it is done on feel and sometimes a recipe can't quite equate itself properly without some little tips and hints. This is a basic dish and pretty straightforward, but there are always ways to make sure you get get the dinner you are looking for.
First of all, make sure you are using some kind of non stick surface. This is ensure the chicken doesn't stick and burn and leave burn marks in the pan. Nobody likes the taste of burnt. Use fresh mushrooms and spinach to get the best out of the freshness of the dish. You won't get the same results if you use canned mushrooms and frozen spinach. I am always talking about substitution, but sometimes you just got to go for the real deal. When you add the chicken stock to the pan, it is important to bring it to a simmer before adding the cream. If you add the cream too early, you will risk it curdling. Curdled cream isn't the best! When the dish is all done and dusted, if you think the sauce is too liquidly, you can fix it. In a glass, just mix a teaspoon of cornflour together with a tablespoon of water. With your chicken dish set over a medium heat and simmering, gradually add the cornflour mixture, whisking as your pour, until you reach the thickness you like. Your sauce should thicken naturally with the simmering of the cooking cream and addition of parmesan, but just in case there are problems.
Creamed Spinach & Mushroom Chicken
Serves 4 / Prep time: 15 minutes / Cook time: 40 minutes
4 Chicken breast
2 Cups/150 grams fresh mushrooms, sliced
2 Cups fresh spinach
4 Garlic cloves, crushed
1/2 Cup/120 ml Chicken stock
3/4 Cup/160 ml cooking cream
1/2 Cup/50 grams fresh grated parmesan cheese
Small bunch fresh chopped parsley
3 Tablespoons olive oil, divided
Fresh ground black pepper
Place the chicken breast between two sheets of parchment paper and with a kitchen hammer, flatten them to about 1 1/2 inches thick.
Heat two tablespoons of the olive oil in a large skillet over medium to high heat. Place the chicken breast in the pan and cook each side until browned, about 2 minutes per side. Remove chicken from pan and set aside.
In the same skillet set over medium to high heat, add the remaining tablespoon of olive oil, garlic and mushrooms. Stir well. Cook mushrooms until browned, about 6-8 minutes. Add the chicken stock and bring to a simmer, then add the cream and stir well. Bring to a boil and reduce heat. Add the chicken, cover the skillet and leave to cook for a further 20 minutes or so.
Remove lid from skillet and give a good stir. Add spinach and parmesan and stir really well. Season with sea salt and black pepper. Top with fresh parsley and serve.
Click the downloadable link below to print recipe!
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