- 1/4 cup all-purpose flour
- Kosher salt and freshly cracked black pepper
- Four 6-ounce boneless, skinless chicken breasts
- 4 tablespoons vegetable oil
- One 8-ounce container sliced mushrooms
- 2 cloves garlic, minced
- 4 ounces cream cheese, cut into chunks
- 1 cup half-and-half
- One 10-ounce package of baby spinach (about 8 cups)
- arm egg noodles, for serving
Directions
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat.
- Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes.
- Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes.
- Remove the chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet.
- Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes.
- Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
- Add the cream cheese and stir until melted. Then pour in the half-and-half.
- Use a wooden spoon to scrape any browned bits from the bottom of the skillet.
- Season with salt and pepper.
- Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes.
- Transfer the chicken to a serving platter filled with warm egg noodles.
- Add the spinach to the skillet, cover and cook until wilted, about 5 minutes.
- Stir to combine and season with salt and pepper.
- Pour the creamy spinach sauce over the chicken and noodles.
Tourism Observer
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