You improvise!
From start to finish, including the rice cooker rice time, it took about an hour. A large part of that time was the prep work, especially cleaning the chicken yuckies.
As always, prep everything ahead of time. If you don't care about the tendon running down the chicken tender, then you saved time. You can also save time by buying pre-sliced mushrooms, a little jar of minced garlic, and grated Parmesan cheese.
The only reason I made rice, it because I have a lot of rice, and the only pasta I had was lasagna noodles, though this would be nummy on fettucine!
Enjoy!
Chicken in Creamy Parmesan Sauce
1.5 lb. chicken tenderloins
2 Tbls. olive oil
10 oz. mushrooms, sliced
4 cloves garlic, minced
4 Tbls. butter
1 Tbls. flour
1 cup chicken broth
1 cup cream
1 cup grated Parmesan cheese
2-3 cups baby spinach, rough chop
2-3 Tbls. sun-dried tomatoes in
olive oil, julienne cut
Salt
Pepper
Garlic powder, optional
Heat oil in large skillet or wok
over high heat. Salt and pepper both sides of the chicken. Add chicken to hot
oil. Cook until brown and turn, about 3-4 minutes. Cook another 4 minutes and
remove from pan. Add mushrooms to pan and cook until liquid evaporates and
edges are caramelized, about 3-4 minutes. Remove mushrooms from pan.
Turn down heat to medium. Melt butter
in pan. Add garlic, and sauté for a few minutes until light brown. Stir in
flour, and cook for about a minute. Add chicken broth, cream and Parmesan
cheese. Stir to blend for 3-4 minutes. Taste seasonings. Adjust with salt, pepper,
or garlic powder, if needed.
Add spinach to sauce, allow to
wilt. Add chicken, mushrooms, and sun-dried tomatoes. Stir to blend. Heat for a
few minutes to bring the chicken and mushrooms up to temperature. Serve
immediately.
Serve over rice or pasta, or if
you want to be healthier…a bed of spinach. Yes, more spinach.
Tips & Tricks:
·
My family is
particular about their chicken. I tend to clean it up by removing excess membrane
and the tendon running down the center of the tenderloins.
·
Chicken broth—I used
1 cup of water and @ 2 tsp. of Better Than Bouillon Chicken Base.
·
I like the baby
portobello mushrooms because they are meatier, but use white button mushrooms if
you like.
·
“Rough chop” is
exactly what it says. Grab a handful or two of spinach, chop it a few times one
direction, then again, the other way. Makes it less stringy.
