Creamy Spinach Mushroom Chicken

Snow, snow, snow, and more snow! That is how the last few weeks have been, lots and lots of snow. When it is super snowy like that I really want comfort foods, foods that stick to your gut. On the other hand I am still trying to stick to healthier eating, but this is not that high in fat and it works perfectly into a balanced diet. 

What are some comfort foods you love to eat during the cold months? I know for me I love stews, my husband isn't the biggest fan but he did love the Beef Bourguignon. Another dish that I love is just a simple Beef Dip Sandwich, there is something about it filling your house up with that wonderful roast beef smell all day while it is in the crockpot. I have many hearty cold weather foods that I love, check out more foods in my index and explore with some of the recipes.

Creamy Spinach Mushroom Chicken

Ingredients:

4 skinless boneless chicken breasts 
2 tablespoons of butter
1 tablespoon of olive oil
2 cups of sliced cremini and button mushrooms
3 cups of raw spinach
1/2 cup of half and half cream
2 cloves of garlic minced
1 cup of white wine, or cooking sherry
1 1/2 cups of chicken stock
1 onion diced
3/4 cup of freshly grated Parmesan cheese
1 cup of freshly chopped parsley
salt and pepper to taste

Directions:

In a large frying pan or saute pan at a medium high heat, heat half the oil and butter. Add the onions and mushrooms and saute for 10 minutes or until the mushrooms and onions are tender and starting to brown a bit. Then add the garlic and saute for another 5 minutes. Add the spinach on top and toss in with the mushrooms and onions. Once the spinach has wilted, remove the mix and place in a bowl and set off to the side.

Place the pan back onto the heat. Add the rest of the olive oil to the hot pan, season the chicken breasts with salt and pepper and add to the hot pan. Cook on one side for 6 minutes then flip and cook for an additional 6 minutes or until the center is cooked all the way through and no longer pink. Remove the chicken breasts and set aside. 

While the pan is still on the heat add the white wine or cooking sherry to the pan. Using a spatula scrap all the bits from the bottom of the pan, that's where the flavour is so you want to get it all off. Add the chicken stock and allow the liquid to simmer lightly until the liquid has simmered down to 1/3 of it's original amount. 

With a whisk slowly whisk in the cream into the liquid. Cook for 3 to 4 minutes until it thickens up a bit. Sprinkle in some salt and pepper and adjust to your tastes. Sprinkle in half of the parsley and Parmesan cheese. Add the spinach and mushroom mix,  stir all together. Place chicken breasts into the pan and cover a little with the sauce, sprinkle the rest of the cheese and parsley on top.

Serve with zucchini noodles, mashed potatoes or just on the side with a salad.

Creamy Spinach and Mushroom Chicken

Look at how bright and happy this meal is! Those zucchini noodles are really that green! What is cool is when they cook they get brighter and it brings a little brightness to the gloomy dreary winter weather. 

I don't know about you but I love beautiful food, to me this was beautiful and happy!

Happy Eating!
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