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Chicken Breast with Mushroom & Spinach Cream Sauce
Hello friends, this is another wonderful way to prepare a breast of Chicken! Simply roasted in the oven and served with a delicious mushroom and spinach sauce. You can slice it before serving for a nice presentation and the sauce can become a staple in your home to serve with any poultry, fish, or seafood. Let me know what you think in the comments below.
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
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For the Chicken Breast:
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Preheat Oven to 375°
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In a sauté pan, heat 1 tablespoon olive oil. When hot, sauté the chicken breasts on one side until golden brown. Turn chicken over and transfer to cookie sheet lined with a silicone baking mat and bake for ⏱️ 10 minutes or until inside temperature is 160°/165°.
Extra Virgin Olive Oil, divided2 tablespoonsOlive Oil2 tablespoons
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Make the Sauce:
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In a reduction sauce pan, heat the butter and olive oil. When hot add the shallots and cook until light golden brown. Add the mushrooms and salt and pepper and cook for a few minutes (this could take 5 to ⏱️ 8 minutes) to let them release ALL their water.
Extra Virgin Olive Oil, divided2 tablespoonsOlive Oil2 tablespoons
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Add the spinach and cook for a couple more minutes until wilted. Add the white wine and let it reduce by half or until very smooth.
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Add the stock and cream, let it reduce on medium high heat for about ⏱️ 5 minutes to thicken. You may have to reduce the heat to medium to low heat.
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Use a little corn starch slurry to thicken to the right consistency if needed it!
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Add more butter at the end of the heat!
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