A very delicious meal for the palette!
The spinach picked up the hearty flavor that my 2 year old even enjoyed!
1 1/2 lb. Boneless Skinless Chicken Breasts
1/2 of Large Onion - Thinly sliced
1 package of Whole Mushrooms - Halved
1/2 cup of Chicken Broth
1 cup Heavy Cream
2.5 tbsp Clarified Butter - Divided (or 2 tbsp Coconut Oil)
1tbsp of Parmesan Cheese or Tapioca (thickening agent)
2 tbsp. Balsamic Vinegar
1 - 2 cups Spinach
Sea Salt and Pepper
Saute onions over medium heat in 1 tbsp. of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside *(If using coconut oil, use med/low heat as it has a lower burning point)
In a separate pan, heat the remaining 1 tbsp. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)
De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce
Add the heavy cream and the balsamic vinegar and stir
Add mushrooms and a dash of sea salt and pepper to taste, reduce heat to low and let simmer for 10 minutes
Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes
Remove chicken breasts from the pan and plate. Add the Parmesan (or tapioca), spinach and caramelized onions to the sauce and keep stirring until the spinach is cooked and the cheese is completely melted in.
Served with mashed cauliflower.
ENJOY!
As thinking of alternatives to this dish, a curry idea is under way for tomorrow night's dinner. Stay tuned!
