• 4 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• salt pepper
• 8 ounces sliced mushrooms

Creamy parmesan garlic sauce:

• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

• 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
• Remove chicken and set aside on a plate
• Add the sliced mushrooms and cook for a few minutes until tender
• Remove and set aside
• To make the sauce add the butter and melt
• Add garlic and cook until tender
• Whisk in the flour 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 is desired