- 4 tablespoons [60 mL] butter
- 8 ounces [227 g] freshly sliced mushrooms
- 1 cup [250 mL] minced onion
- 2 garlic cloves, crushed
- 1/4 teaspoon [1 mL] thyme
- 1/4 teaspoon [1 mL] oregano
- 1/4 teaspoon [1 mL] basil
- Pinch of black pepper
- Pinch of white pepper
- Pinch of Cayenne pepper
- 1 1/2 pounds [680 g] chicken breast, skinned, boned and cut into strips
- 1/2 cup [125 mL] chicken broth
- 3 ounces [85 g] Gorgonzola cheese, cut into small pieces
- 1 cup [250 mL] country-style cream [15% m.s.g.]
- 4 ounces [113 g] spinach leaves
- 2 tomatoes, peeled, seeded and cut into small dices
- Salt, to taste
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- Melt 2 tablespoons [30 mL] butter into a frypan; brown mushroom slices and reserve.
- Into a clean frypan, melt remaining 2 tablespoons [30 mL] butter; brown minced onion, garlic, thyme, oregano, basil, black, white and Cayenne peppers.
- When onion is translucent, add chicken strips; stir often, until done [no longer pink].
- Pour chicken broth over chicken strips; simmer for 1 minute.
- Mix in Gorgonzola cheese pieces.
- Lower heat; pour in cream, stirring slowly.
- Mix in spinach leaves, tomato dices and reserved mushroom slices; simmer until spinach leaves are just tender.
- Salt to taste.
- Serve.
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