Chicken, mushrooms and creamy sauce with spinach, in other words, a perfect family food!
Ingredients
- 250g of rice
- 3 large fresh garlic
- 20g of fresh parsley
- 250g of mushroom
- 600g of fresh chicken fillet
- 1 tsp of sea salt
- 1tsp of pepper
- 2tsp of paprika spice
- 2tbsp of butter and margarine
- 1tbsp of cooking oil
- 150g of sun-dried tomatoes
- 1tbsp of mustard
- 300ml of whipped cream
- 1tsp of sea salt
- 1tsp of pepper
- 200g of fresh spinach
- 100g of parmesa
- 1 pc of lemon
Instructions
- Boil rice according to the instructions on the package. Clean and finely chop the garlic, coarsely chop the parsley and cut the mushrooms into slices.
- Wipe the chicken fillets with a paper towel and season with salt, pepper and paprika.
- Fry the fillets in a little butter on high heat in a frying pan for a few minutes on each side. Turn down the heat and reheat for approx. 7-8 minutes under lid. Set aside and cover with a lid or some foil to keep them warm.
- In the same pan, add a little oil and fry the garlic quickly. Put in the mushrooms and cook for approx. 2 minutes before adding sun-dried tomatoes and mustard. Mix well. Turn down the heat and add cream. Let it simmer while stirring. Season with salt and pepper.
- Add spinach and let it collapse. Turn in grated parmesan. When the parmesan has melted, put back the ready-made chicken fillets and pour over some sauce.
Serve creamy chicken pan with rice. Top with coarsely chopped parsley and lemon juice.