INGREDIENTS
4 large boneless and skinless chicken breasts halved horizontally to make 4 fillets
1 teaspoon salt (adjust to your tastes)
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoon lemon pepper
3 tablespoons or olive oil
For The Sauce:
2 tablespoons minced garlic 6 cloves
1 onion, chopped
1/2 teaspoon red pepper flakes(optional)
1 1/2 cups heavy cream
2 Tablespoon cooking white wine
1 cup cherry tomatoes, cut in half
3 cups spinach
2 cups or 1 package of sliced mushrooms
1/2 cup fresh grated Parmesan cheese
INSTRUCTIONS
Season chicken with salt, pepper, paprika, lemon pepper, and onion powder.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
Add the remaining oil into the pan and fry the garlic and onion until fragrant (about 30 seconds to 1 minute), then add in the cherry tomatoes, sliced mushrooms and white wine. Fry for 1-2 minutes to release their flavours.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt, pepper and red pepper flakes.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
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