Cooking Instructions

• If chicken breasts are too thick, slice them in the middle. Fry chicken breast in a deep skillet in ghee. Keep heat in medium so chicken doesn’t get burned. Fry for about 3-4 minutes. Sprinkle with salt, pepper and paprika.
• Flip chicken to the other side. Sprinkle again with salt, pepper and paprika. Go slow on salt, you can always add more later. We’ll use parmesan cheese for this recipe, which is very salty so you don’t want to have made the chicken too salty already. Keep cooking for another 3-4 minutes. You want to make sure chicken is thoroughly cooked and not pink in the middle.
• Once chicken is cooked, remove from skillet and place in a plate. Keep it covered for a little bit.
• Use the remaining ghee in the same skillet. Add finely chopped onion, minced garlic and sliced mushrooms. Sautee all the veggies together until mushrooms are soft.
• Add spinach and continue stirring occasionally until all the spinach welts. Its volume will go down by 3-4 fold.
• Add heavy cream, mix well and once it starts simmering then add parmesan cheese.
• Finally, return chicken back to the skillet and turn the heat on low. Let the whole thing simmer for few minutes on low while you set up the table and warm up the side dish of choice.