Every Thursday night my husband Eric and I have date night. Some weeks we try out a new restaurant and an activity that we wouldn’t normally do such as bowling or dancing. Other weeks, we like to stay at home and pick a new recipe to try followed by playing a board game or watching a Netflix movie. It is a habit that we are trying to create BEFORE we have kids so that hopefully when the kids do come, we still make time for each other.
Well, while trying to find a new recipe to make for an upcoming at-home date night, Eric came across this one!
The ingredients are easy to get, the recipe is easy to follow, and it takes less than 30 minutes to make! Not to mention I love any meal with mushrooms! So we HAD to try it out. And let me tell you, this has become one of our favorite meals! We love how sophisticated we feel when we eat it and it makes us feel like we are at a fancy restaurant. Just add some lit candles and a bottle of wine to really add the romance to date night!
Creamy Mushroom & Spinach Chicken
Course Main Course
Keyword almond milk, chicken, Dairy Free, mushroom, parmesan cheese, spinach
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Ingredients
1 Boneless, skinless Chicken Breast – cubed
2 Tbsp Olive Oil
Salt
Pepper
8 oz. Sliced mushrooms
Dairy-free parmesan cheese I use the Follow Your Heart brand
Creamy Garlic Sauce
1/4 cup Non-dairy butter
2 cloves Minced garlic
1 Tbps Gluten-free flour
1/2 cup Chicken broth
1 cup Almond Milk, unsweetened
1 cup Spinach
1/2 tsp Garlic powder
1/4 tsp Pepper
1/2 tsp Salt
Instructions
Cut up the chicken breast into cubes for easier cooking.
In a large skillet, add the olive oil and chicken breast and cook until the chicken is cooked all the way through. Remove chicken from skillet and set aside on a plate.
Next, add the sliced mushrooms to the skillet and cook until soft. Remove from skillet and set aside on the plate with the chicken.
For the sauce, add the butter and wait for it to melt. Then add the garlic and cook until fragrant.
Whisk in the flour to the butter and garlic mixture until it thickens.
Then, add in the chicken broth, almond milk, garlic powder, pepper, and salt and whisk until combined.
Add in the spinach to the sauce and cook until the spinach wilts.
Finally, add the chicken and mushrooms back into the skillet to coat them in the sauce.
Serve while warm with a side or rice or potatoes. And don’t forget to sprinkle some parmesan cheese on top.
FYI: If you do not have a dairy or gluten allergy, you can always substitute those ingredients 1 for 1 (ex. substitute 1 cup of almond milk with 1 cup of heavy cream). See the link below for the regular version of this recipe!
Please follow and like us:
Comments