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Chicken Breast with Mushroom & Spinach Cream Sauce

5 from 2 votes

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

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