A simple tasty dish cooked with only nine ingredients (including salt and pepper). Total cook time for this sour cream chicken, mushrooms and spinach dish: 20 minutes.
The secret? The freshest ingredients and lot of butter. How much sauce and how thick it should be depends on you. I recommend making the sauce a bit thicker if you want to serve the dish with pasta so that the sauce can coat the noodles. We had it with rice and we wanted to drizzle the sauce over our rice so we opted for a thinner sauce.
Alex cooked this dish. I saw that there were spinach and fresh button mushrooms, and I Googled a little for inspiration. Most recipes with chicken, mushrooms and spinach have plain cream for the sauce. They sounded okay and they sure looked picture pretty, but, hmmmmm…
I told Alex to use sour cream instead to make the flavors pop. That was something we learned in Saigon. If you have a creamy sauce, add something acidic and the result is a complex flavor that inspires awe. Seriously, even when baking cheesecake, for instance, it’s sour cream. And if we don’t have sour cream, a little lemon juice is added. Sour cream simply adds more dimension in many dishes that traditionally uses plain cream.
- Wipe the chicken fillets dry with paper towels, cut into thin strips and toss with a teaspoon of salt and a quarter teaspoon of pepper.
- Cut the mushrooms into halves, quarters or slices, depending on how large they are.
- Peel and thinly slice the onion.
- Rinse and drain the spinach and roughly chop.
- Peel the garlic, grate and stir into the sour cream.
- Set the stove to medium-high and melt the butter in a thick-bottomed frying pan (see notes after the recipe).
- Spread the chicken strips in the hot butter, allow the undersides to brown a bit before stirring. Cook for a few minutes.
- Add the mushrooms to the chicken. Sprinkle in a bit of salt and pepper. Cook, stirring, until the mushrooms start to brown.
- Add the onion slices. Continue cooking, stirring, for another minute.
- Throw in the spinach, sprinkle in a bit more salt and pepper, and cook until wilted and the mixture is almost dry.
- Pour in the sour cream and stir. When the sauce is bubbly, turn off the heat.
- Taste the sauce, add more salt and pepper, as needed, before serving.
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