Chicken spinach creamy

Chicken with 300g spinach in a creamy parmesan sauce

500 g chicken breast

300 g leaf spinach, frozen

100 ml broth

200 ml cream

300g mushrooms

50 g parmesan

1 shallot(s)

1 clove(s) of garlic

Salt and pepper

Oregano, dried

A little oil

Preparation

This is how I do it: first let the spinach thaw and squeeze out the excess water.

Then drain the tomatoes and cut into slices.

Now peel the shallot and garlic and chop them finely.

Now wash the meat, dry it and season it with salt and oregano.

Then heat a pan with a little oil and fry the meat on both sides for approx. 4 – 5 minutes, then put it aside.

Then sauté the shallot and garlic in the frying fat.

Clean the mushrooms, cut them into slices and fry them vigorously in a pan with 1 tablespoon of olive oil.

Next, deglaze with cream and stock, add the mushrooms and let them simmer for 2 minutes.

Then stir in the spinach and parmesan. Season with salt and pepper.

Now add the chicken and heat for 2 minutes.

Enjoy your meal