Creamy Spinach Mushroom Chicken

Ingredients

• 1 pounds chicken breast (about two large chicken breasts)
• 3 tablespoons unsalted butter
• 4 large garlic cloves minced
• 1/2 yellow onion finely minced
• 2 cups baby spinach (or regular spinach with tough stems removed and roughly chopped)
• 8 ounces cremini mushrooms (sliced)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine (such as sauvignon blanc, or sub chicken stock and a squeeze of lemon juice)
• 1 1/2 cups heavy cream
• 1 cup fresh grated parmesan cheese
• 1/4 teaspoon salt (plus more to taste)
• black pepper (to taste)

Instructions

1. Cut chicken breasts in half lengthwise as if you are butterflying them, but cut all the way through to make two equal sized pieces.
2. Place chicken in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat tenderizer or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
3. Pat the chicken breasts dry with a paper towel, then season with salt and pepper, set aside.
4. In a large non stick pan on medium heat, add the sliced mushrooms and nothing else to the pan - dry sauté the mushrooms until they have released all of their water and the water evaporates, 5-10 minutes. Remove mushrooms from the pan and set aside.
5. Return the empty pan to medium heat. Melt 2 tablespoons butter. When butter is melted, add chicken to the pan and sear, 4-5 minutes on each side, until chicken is golden brown and cooked to 165 degrees F. Remove from the pan and set aside.
6. Wipe out the skillet, then return to heat and melt 1 tablespoon of butter. Add onion, garlic, red chili pepper flakes, salt and pepper. Sauté for about five minutes, until onions and are softened.
7. Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
8. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in spinach and mushrooms, simmer until spinach is wilted, 1-2 minutes.
9. Add chicken back to the skillet, allow to warm up if needed. Serve.