In a large non-reactive skillet over medium heat and melt in 1 Tbsp butter and 1 Tbsp olive oil. Season chicken all over with about 1/2 salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add chicken to the hot skillet and sauté 3-5 minutes per side, or until cooked through to a safe internal temperature of 165 ̊F on an instant-read thermometer.
Remove chicken from the pan and transfer to a cutting board to cool then slice chicken if desired.
In the same pan over medium heat, add 1 Tbsp oil and sliced mushrooms, and sauté 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add chopped sun-dried tomatoes, green onion, minced garlic 1/2 tsp salt and 1/4 tsp black pepper. Sauté another 1 minute or until garlic is fragrant.
Stir in cream and sprinkle 1/2 cup parmesan cheese over the top. Bring to a light boil, stirring frequently then reduce heat and simmer (2 minutes) until sauce is slightly thickened. Season sauce to taste with salt and pepper.
Add spinach and stir just until wilted. Add chicken back to the pan, and spoon warm sauce over it then remove from heat. Garnish with chives if desired.
So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’
Better Than Anything Cake
Kentucky Butter Cake Cookies
Goodbye air conditioning: All it takes is a spoon on the windows for a cool home in 2 minutes
Best Snickerdoodles – Don’t Lose This
Patrick Mahomes Revealing For The First Time The Funny Moments Of Two Children During Summer Vacation At His $50 Million Mansion
This classic vanilla is to die for
If you own this plant, you’re lucky: this is why it’s worth pure gold at home.
I don’t use vinegar at all anymore: I pour homemade limescale remover into the washing machine for a few cents – the limescale and all the dirt is gone!