Add spinach and have vegetables with your chicken dish!
-modified "Alyssa"
Serves 4
optional: (gluten-free) pasta
A. Chicken and Mushrooms:
4 boneless, skinless organic chicken breast
2 Tbs. (30 ml) olive oil
8 ounces (225 g) sliced organic mushrooms
1. In a large skillet, cook the chicken on medium heat with oil, about 5 minutes on each side, until no longer pink in center.
2. Remove and set aside on a plate.
3. Add the mushrooms and cook a few minutes until tender. Remove and set aside.
B. Sauce:
1 Tbs. (15 g) (gluten-free) flour
1/4 cup (60 ml) (dairy-free) butter
1/2 cup (120 ml) organic chicken broth
1 cup (240 ml) organic (dairy-free) yogurt
1/2 cup (100 g) (dairy-free) grated parmesan cheese
1/2 tsp. (2,5 g) each: black pepper and garlic powder
1 cup (200 g) organic chopped spinach
1. Melt the butter in the skillet.
2. Add garlic and cook until tender.
3. Whisk in the flour to thicken.
4. Whisk in the broth, yogurt, parmesan cheese, garlic powder, and black pepper.
5. Add the spinach and simmer until sauce is thicken and spinach wilts.
C. Combine:
1. Add the chicken and mushrooms back to the sauce, simmer a few minutes, and serve with or without over pasta.
