Chicken in a creamy sauce in a frying pan

Votes: 5

Time: 50 min.
Complexity: easily
Servings: 6

Chicken breasts are dredged in flour and pan-fried until golden brown, then a creamy mushroom sauce is made using the juices left in the pan. Creamy cream cheese adds a unique, creamy texture to the sauce. Return the chicken to the pan to finish cooking. Finally, stir in fresh spinach and serve with egg noodles, one breast per serving, generously drizzled with the creamy mushroom and spinach sauce. The chicken turns out incredibly juicy and delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless, skinless chicken breasts, weighing 170 g each.
1/4 cup premium flour
4 tablespoons of vegetable oil
220 g thinly sliced mushrooms
2 cloves garlic, crushed
110 g cream cheese, cut into pieces
1 cup light cream
280 g baby spinach (about 8 cups)
Hot egg noodles, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, mushrooms, cream cheese, cream, spinach

Cooking the dish according to the recipe:

In a shallow dish, combine flour, 1 tablespoon salt, and a pinch of freshly ground black pepper. Toss the chicken breasts in the mixture. Shake off any excess and set aside.
In a large heavy-bottomed skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until golden brown, about 3 minutes. Flip the chicken over and cook, undisturbed, until golden brown on the other side, about 3 minutes. Transfer the chicken to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to darken and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the cream cheese and stir until melted. Then pour in the heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with salt and pepper to taste. Return the chicken to the pan, cover, and cook, turning once, until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), 15 to 20 minutes. Transfer the chicken to a serving platter with the hot egg noodles. Add the spinach to the pan, cover, and cook until wilted, about 5 minutes. Stir, season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

Categories:

recipe / Pan / Main courses / Bird / Food Network - recipes

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