Grilled Chicken with Creamy Spinach, Tomatoes and Mushrooms

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Sometimes when I am planning dinners for the week I get to the end and have to completely start over because I realize that pasta is in every meal I was planning.

This night, I omitted the pasta, added cream (hey-i took out the pasta) and came up with this.

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roasting those veggies

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sauteed shallot

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flour and chicken broth

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mix in the vegetables

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serve with your choice of protein. i used chicken.

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add parmesan if desired

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1 large shallot, diced

2 tablespoons unsalted butter

1/4 cup flour

1 cup chicken broth

1/4 cup cream

3 tablespoons olive oil

1/2 pint cherry tomatoes

8 oz container of mushrooms

6 oz fresh spinach



grilled chicken, fish or steak

instructions and directions:

heat oven to 400 degrees. toss cherries and mushrooms in olive oil and season with salt and pepper.  spread evenly on a parchment lined baking sheet. bake for 15-20 minutes until tomatoes begin to burst.

meanwhile, in a medium sized skillet, melt butter and saute shallot until soft. sprinkl shallots with flour and whisk constantly until the flour starts to turn brown. about 3 minutes. slowly add chicken broth and whisk constantly (to avoid clumps) until all the chicken broth is in and the mixture is smooth. add cream.

add spinach and saute 1-2 minutes until it begins to wilt. add  cooked mushrooms and tomatoes and season with salt and pepper. stir to combine and let simmer 1-2 minutes until sauce thickens.

serve under your choice of protein.


4 thoughts on “Grilled Chicken with Creamy Spinach, Tomatoes and Mushrooms

  1. Karen says:

    This sounds like a delicious meal. I have lots of cherry tomatoes from my garden that would be perfect in this recipe.

  2. Carolyn says:

    This sounds soooo good! I will try it soon

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