Creamy Parmesan Garlic Mushroom Chicken

Can I get a hallelujah for air conditioning?  Our air conditioning went out in the place where we are living now and of course it is the week before the big move.  As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees.  Gah!  It took 3 days for them to get it replaced and working properly.  And today is the first day that it is working.  You better believe I have that baby cranked down to 68. 😉
Can I get a hallelujah for air conditioning?  Our air conditioning went out in the place where we are living now and of course it is the week before the big move.  As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees.  Gah!  It took 3 days for them to get it replaced and working properly.  And today is the first day that it is working.  You better believe I have that baby cranked down to 68. 😉


Ingredients
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.