This Chicken & Mushrooms dish can be served with mashed potatoes, rice or pasta. It’s great all by itself. Experience the melding of the Chicken & Mushrooms flavors to delight your tastebuds.
1 ½ lbs. of boneless skinless chicken breasts or chicken strips.
A pinch of kosher salt & black pepper.
1 teaspoon of each of:
- Oregano
- Paprika
- Coriander
2 tablespoons of Extra Virgin Olive Oil (EVOO)
1 tablespoon of unsalted Butter
12 ounces of Fresh Mushrooms – sliced
½ Cup of Chicken Broth
¼ Cup of Onion – diced
1 ½ Cup of Fresh Spinach & Mixed Greens
2 Gloves Garlic – Minced
½ Cup of Cream Cheese
You can cook this in a skillet or in the oven.
Cut Chicken Breasts in half to make thinner pieces or use Chicken Strips.
Skillet Method – 30-to-40-minute cook time
Sprinkle chicken with spices and let rest. Add Butter to skillet and brown the garlic, mushrooms, onions and greens. Remove from pan and set aside. Add the EVOO and brown the chicken – remove an place in a 200° oven to keep warm. Add the chicken broth to skillet and bring to a slow simmer. Fold in the cream cheese. Add the chicken and vegetable mix back to the skillet and cook for 3-5 minutes to blend flavors.
Oven Method Oven 45-minute to 1 hour bake time
Heat oven to 350°. Mix spices together. Place Chicken in a coated backing pan. Cover with EVOO. Sprinkle with spices, set aside. Melt the butter. Mix the butter and chicken broth. Toss the vegetables in melted butter broth mixture. Put the vegetables on top of the chicken. Place the cream cheese on top of vegetables. Bake until chicken is golden brown.
This recipe can be lightened up by omitting the butter and the cream cheese. Or you add a Smokie Gouda or Sharp Cheddar Cheese to change it up. You can also add wine to the sauce to add full bodied richness.
