3 boneless skinless chicken breasts
1 bag frozen chopped spinach
1/2 of a yellow onion, thinly sliced
2 cups heaping of sliced baby portabella mushrooms
1 can of golden mushroom soup (Campbell’s)
diced garlic to taste
garam masala to taste
Salt and Pepper to taste
Adobo spice seasoning (Goya’s)
cooking oil/vegetal oil
1 c chicken stock
Split chicken breast in half. Season well on each side with adobo seasoning. Warm up a fry pan and pour a little bit of vegetable oil and add a nice bit of diced garlic. Once the garlic is dancing, pan fry the chicken breasts in the garlic infused oil. This may take batches. Don’t crowd the chicken in the pan.
Once the chicken is done, set that aside. Add a knob of butter (2 or 3 TBS) to the pan to help deglaze the bits. You want the brown bit loosed off the bottom. Once the butter is melted add the onions and more diced garlic and toss to coat in oil. Once the onions turn a bit translucent, add in the mushrooms and toss to coat. Give it a few minutes then add in the stock and stir the bottom well to loosen any other bits. Those bits give depth and flavour to the dish.
Bring to a simmer and add the spinach. Stir well and cover for about 5 minutes, stirring frequently. When the spinach is defrosted and incorporated add in the can of soup, stirring well to incorporate. Cover and simmer for about 10 minutes or until the mushrooms are fully cooked. Taste and add seasonings. Be aware that garam masala needs time to develop. I used about a tablespoon. Salt and pepper to taste. Re-add cooked chicken breasts and coat. You can add in the juices but will need to readjust the seasonings. Let simmer on very low for about 15 minutes. You could skip the simmer and that’s fine as well.
Serve chicken breast on top of a bed of cooked rice with the sauce on top.
I made this last night from what I had in my pantry. It was delicious! And it earned a spot on my repeats menu so I have to write it down.