Amazing Chicken Breast! Spinach and Mushroom Sauce | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Season the chicken breast with salt and black pepper on both sides.

Preheat the pan to about 365°F.

Add the chicken breast to the pan and cook until golden brown, checking for an internal temperature of 165°F.

If desired, keep the skin on the chicken for a crisp texture.

Once the chicken is golden brown, transfer it to an oven-safe pan or cookie sheet and place it in an oven preheated to 375°F.

In the same pan, add a bit of butter and let it melt.

Add chopped shallots to the pan and cook until they are light golden brown.

Add sliced mushrooms to the pan and season with salt and black pepper to draw out moisture.

Cook the mushrooms until they are browned and have released their water, ensuring to get rid of all the moisture for better flavor and texture.

Add chopped spinach to the pan and sauté until the spinach is wilted, also ensuring to remove excess moisture.

Deglaze the pan with white wine, scraping up any browned bits from the bottom, and let the wine reduce by half.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens