This dish serves two people. To adapt it to one person, cut the chicken amount in half, but leave the rest of the ingredients as they are.
If you have read from this blog before, you know I jump head first into things, and cooking is no different. I was looking through my pantry and refrigerator while the man was at work, wondering what I should make out of the two chicken breasts I had thawing when I realized my spinach was going to go bad in a few days, so I whipped together this little number, adding a little this and that until I liked it, and considering how wonderfully it came out I thought I would share it with you!
- 2 chicken breasts
- 3 cups of spinach (or more if you like)
- 10 pieces of asparagus
- 3 green onions
- 3/4 cup of heavy cream or whipping cream
- 1/2 cup chicken broth
- 1/3 cup flour
- 3 cloves of garlic
- 1 tbsp butter
- 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- OPTIONALLY, ADD PARSLEY, MUSTARD SEED, POULRY SEASONING
Let’s Get Cooking
- Rinse all veggies and shake off water. Cut asparagus into small pieces, dice garlic and green onions. Cut chicken breasts into small, bite sized pieces.
- Heat your pan to medium heat and pour in your broth and cream. Whisk together, then add your butter.
- Add your chicken to the pan, along with all of your spices and garlic. Cook for 5 minutes while agitating the chicken to prevent sticking.
- Add the rest of your vegetables to the pan. Cook for 20 minutes, stirring often.
- Remove at least half a cup of your liquid from the pan into a measuring cup or bowl. Mix the flour into the liquid with a whisk. Ensure there are no clumps. Mix the flour and liquid sauce into the pan, stirring well.
- Let the pan simmer until sauce is at desired thickness, stir often, serve hot.
I made this dish in a cast iron skillet for even temperature, though a stainless pan would also work.
If you liked this recipe and would like to share, please do so below in the comments!