|1 tbsp||(15 mL) Olive oil|
|3 tbsp||(45 mL) Butter, divided|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|Salt and pepper|
|1||Clove garlic, minced|
|2 cups||(500 mL) Assorted mushrooms (white, shitake, oyster), sliced|
|1 tsp||(5 mL) Chopped fresh thyme (or ½ tsp (2 mL) dried)|
|1/2 cup||(125 mL) White wine|
|1/2 cup||(125 mL) Table cream (18%)|
|3 oz||(85 g) Gruyere cheese|
|1 1/2 cups||(375 mL) Baby spinach|
HEAT olive oil and 1 tbsp (15 mL) of butter in a large skillet over medium-high until butter is frothy. Season the chicken with salt and pepper and add to the pan. Cook 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
HEAT the remaining butter in the same pan until frothy. Add garlic, mushrooms and thyme. Season with salt and pepper and cook, stirring occasionally for 6-8 minutes or until nicely browned. Stir in white wine and bring to a boil. Add cream and cheese. Return the chicken to the pan to heat through. Serve the chicken slices smothered in mushroom sauce. Garnish with baby spinach.
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