Skillet Creamy Parmesan Garlic Mushroom Chicken

Skillet Creamy Parmesan Garlic Mushroom Chicken 

Servings: 4 

4 boneless, skinless chicken breasts, thinly sliced 

2 Tbsp EVOO 

S&P 

8 oz sliced mushrooms 

Sauce: 

1/4 c butter 

2 garlic cloves, minced 

1-2 Tbsp flour 

½ c chicken broth 

1 c heavy cream or half and half 

½ c grated Parmesan cheese 

½ tsp garlic powder 

½ tsp salt 

2 c spinach, chopped 

In a large skillet, add EVOO and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, S&P. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta or rice, if desired.

CP Green Enchilada Chicken Soup

CP Green Enchilada Chicken Soup 

6-8 hours to cook 

Ingredients 

2.5 lbs boneless, skinless chicken breasts or thighs 

28 oz can green enchilada sauce 

24 oz chicken broth 

1 cup half and half (or heavy cream) 

2 cup Monterey jack cheese 

4 oz cream cheese, cubed and softened 

4 oz green salsa (salsa verde) 

salt and pepper to taste 

optional garnish: avocado, green onion, sour cream, cilantro 

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot. Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

Ham Florentine Soup

 4 c. ham bone broth, divided*

1-1/2 c. sliced carrot

1 onion, diced

1/2 c. chopped celery

1/4 c. butter

1/3 c. a.p. flour

1 c. diced ham

1-1/2 c. fresh spinach

In a small saucepan, add 2 c. ham bone broth, diced onion, and carrot slices.  Bring to a boil and boil at least 10 minutes, until softened.

In a large saucepan, melt the butter.  Add the flour and stir continuously (in a figure-8 pattern) until the roux thickens, 3-5 minutes.  Remove from heat and cool for at least 2 minutes.  Whisk in the milk and 1 c. ham bone broth, stirring until bubbly.  Cook at least one more minute.  Add the rest of the broth and the diced ham.  Continue to stir.  Finally, add in the spinach and serve immediately or stir/cook until wilted and then serve.

*Don't have ham bone broth?  Check out the original recipe HERE.