Creamy Parmesan Garlic Mushroom Chicken

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• 2 garlic cloves
• 1 tablespoon corn starch
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 1 cup spinach, chopped

1. 1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. 2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the corn starch until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta if desired.

chicken breasts, olive oil, salt, pepper, butter, garlic, corn starch, chicken broth, heavy cream, parmesan cheese, garlic, spinach

Taken from www.epicurious.com/recipes/member/views/creamy-parmesan-garlic-mushroom-chicken-58b8bbdd43106451f3fa3830 (may not work)