Asian Chicken with Spinach Mushroom Cream Sauce

I have been getting some baskets of some wonderful fruits and vegetables with Bountiful Baskets for the past couple weeks. So I have all these wonderful things at my disposal. I have been having to come up with new ideas for all the produce. So this is one of the dinner ideas that I came up with recently!

Tools:

Cutting Board
Knife
Grill or Grill Pan
Saute Pan
Glass Baking Dish
Meat Thermometer (Optional)
Coffee Cup
Measuring Cups

Ingredients:

Bunch of Spinach, sliced
Container of Button Mushrooms, diced
Onion, diced
2 Chicken Breasts
4 Tbs Teriyaki Sauce
4 Tbs Soy Sauce
1 tsp Seasame Seed Oil
1/2 tsp Ginger paste
1 tsp Salt
1 tsp Pepper
2 tsp Red Pepper Flake
4 tsp Garlic Powder
2 Tbs Butter
2 tsp Flour
1 cup Milk
4 Tbs Canola Oil

Directions:

Rinse and pat dry the 2 chicken breasts. In the baking dish add the 2 chicken breasts, 4 Tbs teriyaki sauce, 2 Tbs soy sauce, 1/2 tsp salt, 1/2 pepper, 1 tsp red pepper flake, and 2 tsp garlic powder. Marinate for 2 hours.

Dice onion, mushrooms, and slice the spinach. Combine the diced veggies with 2 Tbs canola oil, 2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp red pepper flake, 1/2 tsp ginger paste, 1 tsp seasame seed oil, and 2 Tbs soy sauce in a saute pan. Saute for 10 minutes or until mushrooms and spinach is cooked completely.

 

While the veggies are cooking, heat up the grill or grill pan. If using a grill pan, add 2 Tbs canola oil and heat up. Add chicken to the pan/grill. Grill around 8 minutes each side or until the chicken is 160°F.







While the chicken is cooking, melt 2 Tbs butter in coffee cup. Once melted add the 2 tsp flour mix until blended. Add the mixture to the veggie mixture and stir together. Cook for 30 seconds to 1 minute. Once cooked add 1 cup milk. Cook for 10 minutes or until it thickens.

Once both are done cooking, combine with rice or potatoes.

I hope you enjoy this as much as I did!