A creamy and comforting chicken recipe with sautéed mushrooms, fresh spinach and sun-dried tomatoes, ideal for a complete and tasty meal.
Ingredients
- 500g of chicken breast strips
- 250g of sliced fresh mushrooms
- 200g of fresh spinach
- 100g of rehydrated and chopped sun-dried tomatoes
- 200 ml of cooking cream
- 100 ml of chicken broth
- 50g of grated Parmesan cheese
- 4 cloves of chopped garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Rehydrate the sun-dried tomatoes in hot water for 10 minutes, drain and chop.
- Wash and chop the spinach if necessary.
- Wash and slice the mushrooms.
- Cut the chicken breasts into strips, season with salt and pepper.
- Heat a tablespoon of oil in a frying pan and brown the chicken on both sides. Set aside.
- In the same pan, add another tablespoon of oil and sauté the mushrooms until they release their juices. Add the garlic and stir for one minute.
- Add the chopped sun-dried tomatoes and chicken broth. Simmer for 5 minutes.
- Stir in the cream and spinach. Cook until the spinach wilts.
- Add the reserved chicken, sprinkle with Parmesan cheese and cook for 5 more minutes.
- Serve hot with rice, pasta or bread as desired.
Notes
- Boneless chicken thighs can be used if juicier meat is preferred.
- For a lighter version, substitute the cream with evaporated milk or Greek yogurt.
- If sun-dried tomatoes are unavailable, roasted cherry tomatoes can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Stir-fry in a pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg