In a small bowl, mix the paprika, garlic powder, onion powder, Italian seasoning, then sprinkle the spices over the chicken breasts.
Heat the olive oil over medium-high heat in a large cast-iron or heavy-bottomed pan. Add the chicken and let it cook for 12 minutes, flipping halfway through. Remove the chicken from the pan.
Add the mushrooms to the pan and let them cook until brown for about 8 minutes. Add the garlic and spinach and cook until spinach is wilted.
Mix the cashew butter with, dijon mustard, and chicken broth, then pour it into the pan. Scrape the bottom of the pan to remove any leftover pieces, then bring it to a boil. Allow the sauce to thicken, then season it to taste with salt and pepper. ENJOY!
Ingredients
Directions
In a small bowl, mix the paprika, garlic powder, onion powder, Italian seasoning, then sprinkle the spices over the chicken breasts.
Heat the olive oil over medium-high heat in a large cast-iron or heavy-bottomed pan. Add the chicken and let it cook for 12 minutes, flipping halfway through. Remove the chicken from the pan.
Add the mushrooms to the pan and let them cook until brown for about 8 minutes. Add the garlic and spinach and cook until spinach is wilted.
Mix the cashew butter with, dijon mustard, and chicken broth, then pour it into the pan. Scrape the bottom of the pan to remove any leftover pieces, then bring it to a boil. Allow the sauce to thicken, then season it to taste with salt and pepper. ENJOY!
