5 boneless chicken breasts
4T olive oil
2/3c mushrooms, thinly sliced
1c heavy cream or half and half
10 oz. spinach
4 garlic cloves, grated
1c chicken broth
2T flour
4 tomatoes, halved
1/2c parmesan cheese, grated
1T lemon juice
salt and pepper
In oiled cazuela over medium heat brown chicken breasts. Once browned remove and place chicken in clay roaster. Add remaining oil and sauté mushrooms in cazuela. As mushroom cooks down, add garlic. Mix in flour. Whisk in broth and heavy cream. Add lemon juice and season with salt & pepper. Mix in parmesan cheese. Add spinach, cook about 5 minutes. Cover chicken in roaster with mushroom/spinach and place halved tomatoes around edge of pan. Cook at 375° for 30 minutes, until chicken is cooked thoroughly. Grate parmesan over platter. Serve and enjoy!
Click thumbnails to view and download a full size image.
