– 1 ½ pounds boneless skinless chicken breast or thighs – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – 2 tablespoons avocado oil – 8 ounces mushrooms sliced – 1 shallot diced (or 2 tablespoons diced onion) – 8 ounces frozen spinach thawed and drained – 1 teaspoon minced garlic – ¼ cup white wine or chicken broth – 1 ½ cups heavy cream – ½ cup grated parmesan cheese
01
If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness. Season with salt and pepper.
02
Heat the oil over medium-high heat. Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.
03
Remove the chicken from the pan and tent with foil. Add mushrooms and shallots and cook for 7 minutes.
04
Reduce heat to medium-low and add the heavy cream and parmesan cheese. Cook for 3 to 5 minutes until the cheese melts.
05
Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.