Chicken with mushrooms, spinach and cream sauce

Table of contents:

Chicken with mushrooms, spinach and cream sauce
Chicken with mushrooms, spinach and cream sauce


  • 500 g chicken breast, cut into pieces
  • ½ teaspoon s alt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cups chopped mushrooms
  • 3 cups chopped spinach
  • ½ cup cream
  • ¼ cup sour cream
  • 2 tablespoons white wine vinegar
  • ½ teaspoon garlic granules
  • ½ teaspoon finely chopped onion


Sprinkle the chicken with ¼ teaspoon s alt and as much pepper. Heat the olive oil in a large skillet over medium-high heat. Fry the chicken, turning occasionally, until cooked through or about 8 minutes. Transfer to a plate.

Reduce the heat. In the same pan, add the mushrooms and cook, stirring, for about 1 minute. Then add the spinach. Cook for another 1-2 minutes, stirring, until it also softens. In a bowl, mix both types of cream, vinegar, garlic, onion and remaining s alt and pepper. Add the resulting sauce to the pan. Simmer for 1-2 minutes until reduced and thickened slightly.

Return the chicken to the pan. Let it reheat and absorb all the new aromas and flavors. Serve the chicken with the resulting sauce.

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