Empty My Fridge
Amazing Chicken Breast! Spinach and Mushroom Sauce | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil2 tbsp
- Chicken · boneless skinless4
- Salt
- Black pepper
- Olive oil2 tbsp
- Butter1 tbsp
- Shallot · minced2
- Mushroom½ lb
- Spinach · chopped½ bag
- White wine½ cups
- Chicken stock½ cups
- Heavy cream¼ cups
- Cornstarch2 tbsp
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon olive oil in an ovenproof sauté pan. Sear the chicken breasts seasoned with salt and pepper on one side until golden brown, then turn them over.
- Transfer the chicken to a sheet pan lined with a silicone mat and bake for 10 minutes, or until the inside reaches 160–165°F.
- For the sauce, heat the butter and remaining 2 tablespoons olive oil in a saucepan. Add the shallots and cook until light golden brown.
- Add the mushrooms with salt and pepper and cook for 5 to 8 minutes, until they have released all their water.
- Add the spinach and cook until wilted, then add the white wine and reduce by half.
- Add the stock and cream and simmer on medium-high for about 5 minutes to thicken, lowering the heat to medium-low if needed.
- If needed, stir in a little cornstarch slurry (2 tablespoons cornstarch in 2 tablespoons water) to reach the right consistency. Finish with a knob of butter off the heat.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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