CHEF JEFF: One Byte At A Time — Garlicky Mushroom Chicken With Spinach In Cream Sauce

Comfort food is most often associated with winter, when the wind is blowing and the snow is flying and the temperature is on the nippy side, usually below zero.

But there can be times when the weather is nice, perhaps with temps in the 70s or 80s, that a hearty meal really hits the spot.

That’s where I found myself recently after putting in a few hours in the garden, where I worked up an appetite for more than a bowl of soup and a sandwich, a casserole or burgers and such.

What I came up with was a combination of chicken (in my case pheasant), mushrooms, spinach and a rich, garlicky cream sauce that took just 10 minutes of prep time and 20 minutes in the skillet before it hit the dining room table.

If you are looking for a comforting, satisfying and tasty entree, this dish is for you.

Garlicky Mushroom Chicken with Spinach in Cream Sauce
4 boneless, skinless chicken breasts (can substitute pheasant breasts)
2 tablespoons Olive oil
Salt and pepper to taste
8 ounces mushrooms, sliced
SAUCE:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup half and half
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped
In a large skillet, add olive oil and cook the chicken on medium high heat for 3 to 5 minutes on each side or until brown on each side and 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.
To make the sauce, add the butter to the skillet and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over rice.
Yield: Serves 4.

Published by

Jeff Tiedeman

About Chef Jeff Name: Jeff Tiedeman, former Grand Forks Herald food editor Alias: Chef Jeff. Location: Grand Forks, North Dakota. Gender: Male. Birthday: April 9, 1951. Occupation: Journalist and blogger. About Me: I was born and raised in Crookston, Minn. I attended Cathedral High School for two years and Mount St. Benedict High School for two years, graduating in 1969. I attended the University of Minnesota-Crookston, Corbett College, Bemidji State University and Moorhead State University, where I graduated in 1974 with a bachelor of arts degree in mass communications. During college, I worked on the MSU Advocate and was sports editor for two years. I also worked part time at the Forum of Fargo-Moorhead while attending MSU. I joined the Grand Forks Herald in August 1974 as a part-time sportswriter, going full time in November 1974. I was food editor at the Herald from the mid-1990s to February 2013. My Interests: Cooking, gardening, hunting.

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