Creamy Artichoke & Spinach Chicken Over Mushrooms
Created by Kchurchill5 on June 27, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 30-35m
- Recipe #24194
Ingredients
- FOR CHICKEN AND MUSHROOMS
- 4 (20 to 24 ounces) boneless skinless chicken breasts (5-6 ounces each)
- 4 (12 to 15 ounce) portabello mushrooms (stems removed and gills cleaned, 3-4 ounces each)
- 4 teaspoons kosher salt
- 3 teaspoons pepper
- 3 tablespoons olive oil
- FOR SAUCE
- 1 can (15 ounce) artichoke hearts (drained rinsed and chopped)
- 6 to 7 ounces frozen spinach (thawed and squeezed dry, cut leaf, 1 cup, I prefer cut leaf, but chopped spinach also works)
- 4 garlic cloves, minced
- 1 large shallot, thin sliced
- 1 can (3 ounce) sliced black olives
- 4 tablespoons parmesan cheese, grated
- 1 can (15 ounce) evaporated milk
- 2 tablespoons butter
- 1/2 cup chicken broth (optional)
- 2 tablespoons all-purpose flour
- Red pepper flakes, pinch
- Kosher, salt to taste
- Pepper, to taste
How to Make
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Step 1: Mushrooms ... Brush the mushrooms with half of the olive oil on each side; then, season with half of the salt and pepper - again, on both sides. Add them to a sheet pan lined with foil for easy clean up. Broil the mushrooms, on the second shelf down; on each side until tender, and lightly golden brown. They should take 3-5 minutes per side; depending on the size of your mushroom. You don't want them falling apart and 'mushy;' but, still tender and soft. Transfer the mushrooms to a plate; and, cover with foil to keep warm.
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Step 2: Chicken ... As the mushrooms cook; start to cook your chicken. In a large saute pan (non-stick preferred), add the remaining olive oil; and, bring to medium high-high heat. Season chicken breasts with the remaining salt and pepper on both sides; and, saute until browned on both sides; about 3-4 minutes per side. At this point, you are just browning the chicken; the breasts will finish cooking the in the sauce. Remove from the pan to a plate; and, cover to keep warm.
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Step 3: Sauce ... In the same pan, turn the burner down to medium heat, melt the butter, and add the shallots and chopped garlic, and saute just a minute. Then add the flour and whisk until it makes a 'rue' or a paste. Let it cook another minute to get rid of the 'raw' flour taste; then, slowly add the milk. Continue whisking, until the sauce is smooth and creamy.
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Step 4: Finish ... Add the parmesan cheese, artichokes, spinach, and olives; and, sir until combined. Cook just a minute until everything is heated through. Then, add the chicken back in; cover and cook 5-10 minutes until the chicken is cooked through. If the sauce is a bit thick to your liking ... add a little of the chicken broth. I often add a bit of broth to thin up the sauce; it is just a personal preference.
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Step 5: Serve and ENJOY! ... Plate 1 mushroom on each plate; and top with the chicken breast. Top with plenty of sauce. And for the 'carb' lovers, you can always add a little rice, pasta, or crusty bread on the side; however, I just prefer the mushroom to keep it a bit lighter - the sauce is rich enough.
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Step 6: Serve and ENJOY! ... For a side dish; a simple caprese salad would be my choice.
Nutritional Facts
- Serving Size: 1 (572.8 g)
- Calories 756.4
- Total Fat - 42.6 g
- Saturated Fat - 11.9 g
- Cholesterol - 160 mg
- Sodium - 3066.7 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 7.3 g
- Sugars - 8 g
- Protein - 64.1 g
- Calcium - 353.4 mg
- Iron - 5.1 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.4 mg