Ingredients

• 4 chicken breasts, boneless, skinless
• salt and pepper, to taste
• 2 tablespoons of olive oil
• 1 cup of mushrooms, sliced
• 3 cloves of garlic, minced
• 1 cup of wine, dry, white
• 1 cup of chicken broth
• 1 cup of heavy cream
• 2 cups of spinach, fresh
• 1 teaspoon of thyme
• 1/2 cup of Parmesan cheese, grated
• parsley, chopped for garnish
• Potatoes - baby or other small potatoes - boiled or baked for serving.

Instructions

1. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.

2. Add chicken and cook until browned on both sides. Remove from the skillet and set aside.

3. In the same skillet, add mushrooms and garlic. Sauté until mushrooms are golden brown.

4. Pour in white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer and reduce by half.

5. Add chicken broth, heavy cream, thyme, and Parmesan cheese. Stir well.

6. Return the chicken to the skillet. Simmer for 15-20 minutes until chicken is cooked through and the sauce thickens.

7. Add fresh spinach, letting it wilt into the sauce.

8. Garnish with chopped parsley and serve the chicken in white wine cream sauce over baked or boiled baby potatoes.