| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 4-6 servings
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Ingredients
For the Chicken
- 4 chicken breasts diced
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- ½ teaspoon italian seasoning
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons butter
- 2 tablespoons garlic finely minced
- 1 cup heavy cream
- ½ cup vegetable broth
- 1 tablespoon Tomato Paste
- ¼ cup Parmesan cheese freshly grated
- 3 cups baby spinach
- ½ cup sun dried tomatoes chopped
- ¼ teaspoon Salt to taste
For the Mushroom Rice
- 2 - 3 tablespoons olive oil separated
- 2 tablespoons butter
- 1.5 lb. Button Mushrooms sliced
- 2 garlic cloves minced
- 1 small onion finely diced
- 1 1/2 cups long grain rice uncooked
- 2 1/4 cups vegetable broth
- 1 1/2 - 2 cups green onions sliced
MASTERS CLASSES ONLY: Sautéed Spinach
- 2 teaspoons olive oil
- 1 garlic clove minced
- 5 ounces Spinach
- ¼ teaspoon Salt
- Lemon wedge for squeezing
- ¼ teaspoon black pepper
- 5 ounces Spinach
- ¼ teaspoon Salt
- Lemon wedge for squeezing
- ¼ teaspoon black pepper
Ingredients
For the Chicken
For the Sauce
For the Mushroom Rice
MASTERS CLASSES ONLY: Sautéed Spinach
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Instructions
To Make the Chicken
- Season with chicken salt, pepper, and Italian seasoning.
- In a large skillet, heat oil over medium-high heat, add chicken and sear until golden brown, 6-8 minutes per side. Set it aside.
To Make the Sauce
- In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add heavy cream, chicken broth, tomato paste, and Parmesan cheese. Mix well until smooth and bring the sauce to a simmer over medium heat, about 3-4 minutes.
- Stir in spinach and sun-dried tomatoes and cook until the spinach has wilted, about 1 minute.
- Return the chicken to the skillet and spoon some sauce over to coat. Let the chicken simmer in the sauce until the sauce has thickened to a desired consistency, about 3-4 minutes. Season with salt to taste.
To Make the Rice
- Heat oil in a large pot over high heat. Add the mushrooms and cook for 5 minutes until golden. Season with salt and pepper then some butter as well as the onions and garlic.
- Add rice and a splash of broth. Mix the brown stuff on the bottom of the pot mixes into the liquid.
- Once the base of the pot is clean, add the remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid.
- Remove from the heat and season to taste with lemon juice and freshly ground black pepper.
MASTERS CLASSES ONLY
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant but not at all browned. Add the spinach and salt and cook, tossing, for 1 to 2 minutes, or until the spinach is just wilted.
- Remove from stove, remove lid, toss in scallions. Fluff rice using a fork or wooden spoon. Serve!
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