Ingredients
- K&N’s TenderBrest - 4
- Olive oil - 2 tbsp
- Salt - to taste
- Black pepper powder - 1 tbsp
- Mushroom - 1/2 cup; sliced
Method
In a pan, heat olive oil and cook K&N’s TenderBrest on medium heat for 4-5 minutes on each side or until brown.
Remove chicken and set aside on a plate.
Add the sliced mushrooms in the same pan and cook for a few minutes until tender. Remove and set aside.
Creamy Parmesan Garlic Sauce:
Ingredients
- K&N’s Stok - 1 cube
- Butter - ¼ cup
- Garlic - 2 cloves
- Flour - 1 tbsp
- Heavy cream - 1 cup
- Parmesan cheese - 1/2 cup
- Garlic powder - 1/2 tsp
- Black pepper - ¼ tsp
- Salt - to taste
- Spinach - 1 cup
- Water - as required
Method
To make the sauce, add butter to pan and melt on low heat. Add garlic and sauté a bit. Add flour in it and stir till brown.
Add water, K&N’s Stok and cook it for 2 minutes.
Then add heavy cream, parmesan cheese, garlic powder, pepper and salt.
Add the spinach and let it simmer until it starts to thicken and spinach wilts.
Add the chicken and mushrooms to the sauce.
Serve over pasta or garlic rice according to your taste preference.