Amazing Chicken Breast with Spinach and Mushroom Sauce

Chicken Breast with Mushroom & Spinach Cream Sauce

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, this is another wonderful way to prepare a breast of Chicken! Simply roasted in the oven and served with a delicious mushroom and spinach sauce. You can slice it before serving for a nice presentation and the sauce can become a staple in your home to serve with any poultry, fish, or seafood. Let me know what you think in the comments below.
4.50 from 14 votes
Calories

Recipe Video

Recipe Ingredients
  

For the Chicken Breast:

  • 2 tablespoons Extra Virgin Olive Oil, divided
  • 4 six to eight-ounces boneless and skinless Breast of Chicken
  • Salt & Pepper

Make the Sauce:

  • 2 tablespoons Olive Oil
  • 1 tablespoon Sweet Butter, not salted
  • 2 Shallots, minced
  • ½ pounds mixed Mushrooms, Baby Portobello, Shitake, Crimini, or Oyster
  • ½ bag Spinach Leaves, chopped
  • ½ cup good White Wine, Chardonnay or Sauvignon Blanc will work great
  • ½ cup Chicken Stock
  • ¼ cup Heavy Cream
  • 2 tablespoons Cornstarch, diluted into 2 tablespoons water (if needed)
  • Add more Butter at the end if you wish

Recipe Instructions
 

  • For the Chicken Breast:
  • Preheat Oven to 375°
  • In a sauté pan, heat 1 tablespoon olive oil.  When hot, sauté the chicken breasts on one side until golden brown.  Turn chicken over and transfer to cookie sheet lined with a silicone baking mat and bake for 10 minutes or until inside temperature is 160°/165°.
  • Make the Sauce:
  • In a reduction sauce pan, heat the butter and olive oil.  When hot add the shallots and cook until light golden brown.  Add the mushrooms and salt and pepper and cook for a few minutes (this could take 5 to 8 minutes) to let them release ALL their water. 
  • Add the spinach and cook for a couple more minutes until wilted. Add the white wine and let it reduce by half or until very smooth.
  • Add the stock and cream, let it reduce on medium high heat for about 5 minutes to thicken.  You may have to reduce the heat to medium to low heat.
  • Use a little corn starch slurry to thicken to the right consistency if needed it!
  • Add more butter at the end of the heat!

Notes

For the Infrared Laser Thermometer: click here
For the Instant Read Thermometer: click here
For the Woll - Diamond Lite Non Stick Fry Pan: click here
For the Silicone Cooking/Baking Mat: click here
For the Salt and Pepper Keeper Made in France: click here
For the Salt and Pepper Keeper Made in China: click here
For the Reduction Sauce Pan: click here

Private Notes

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