CREAMY MUSHROOM CHICKEN

DifficultyBeginner

Yields1 Serving
Total Time30 mins

INGREDIENTS:
 1 tsp paprika
 1 tsp garlic powder
 1 tsp onion powder
 ½ tsp italian seasoning
 ½ tsp sea salt
 2 tsp extra virgin olive oil
 2 chicken breasts, cut in half lengthwise
 5 cups mushrooms, sliced
 1 cup spinach, chopped and tightly packed
 3 tbsp cashew butter, unsweetened
 ½ tsp dijon mustard
 1 1/4 cup chicken broth
 salt and pepper to taste
 1 dash minced parsley for garnish

DIRECTIONS:
1

In a small bowl, mix the paprika, garlic powder, onion powder, Italian seasoning, then sprinkle the spices over the chicken breasts.

2

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.

3

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.

4

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

INGREDIENTS:
 1 tsp paprika
 1 tsp garlic powder
 1 tsp onion powder
 ½ tsp italian seasoning
 ½ tsp sea salt
 2 tsp extra virgin olive oil
 2 chicken breasts, cut in half lengthwise
 5 cups mushrooms, sliced
 1 cup spinach, chopped and tightly packed
 3 tbsp cashew butter, unsweetened
 ½ tsp dijon mustard
 1 1/4 cup chicken broth
 salt and pepper to taste
 1 dash minced parsley for garnish

Directions

DIRECTIONS:
1

In a small bowl, mix the paprika, garlic powder, onion powder, Italian seasoning, then sprinkle the spices over the chicken breasts.

2

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.

3

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.

4

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!

CREAMY MUSHROOM CHICKEN

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