PRINTABLE RECIPE HERE
Chicken breast- 3 (Cut into two)
Pepper pd- 1 tsp
Salt to taste
Paprika powder- 1/2 tsp, turmeric pd- 1/3 (Both are optional)
Portobello mushroom – 3 large (use any kind u have in hand)
Onion – 1 chopped (medium size)
Garlic cloves – 6-7
Baby spinach – two hand fulls (optional)
Oregano powder- 1/3 tsp
Basil powder – 1 tsp
Thyme -1/3 tsp
Parmesan cheese – 3 tbsp
Mozzarella cheese – 2-3 tsp (I wanted the sauce to thicken but u may use cheddar or others)
Heavy cream -1/3cup + extra if u like
Chicken broth or water -1/2 – 1 cup
Salt and pepper to taste
Cherry tomatoes – 6-8 cut into half
Heat the grilling pan add few tsps of olive oil when its hot lay the chicken and sear (1-2 minutes) one side turn quickly and reduce heat to sim cover and cook on a low heat for 10 minutes. Allow it to rest for another 10 minutes remove from pan keep aside. (This process will make the breast piece really soft)
In the same pan add the mushroom let it cook In the mean time add the chopped onion and garlic saute well.
Keep it covered and cook until the mushroom are almost soft now add the spinach and spice powders(oregano ,basil thyme,pepper and salt) saute for 2 minutes as soon as the spinach begins to wilt add broth or water as per consistency required. when this begins to boil turn down the heat to lowest add the heavy cream and mozzarella cheese switch off stove.
Arrange the chicken back into the pan sprinkle half tbsp parmesan cheese on each piece. Cover and keep the pan aside for the cheese to melt and flavors to mingle.
Before serving cut cherry tomatoes into half and garnish.
The grilled chicken with mushroom sauce can be served with baked potato and salads or simply steamed veggies or just any bread which will soak the sauce.
The sauce can be made really thick by adding 2 tsp flour before adding spice saute it well until the raw smell goes then add the spices.
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