Creamy chicken mushroom skillet

Ingredients

• Chicken1 lb · raw, cut into bite-size pieces
• Mushrooms8 oz · sliced
• Spinach4 cups · washed
• Garlic2 cloves · peeled and minced
• Yogurt · optional1/2 cup · plain, refrigerated
• Cream cheese · optional3 oz · softened
• Parsley · optional2 tbsp · chopped

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Slice mushrooms, wash spinach and mince garlic.
2. 2On a separate board cut chicken into bite-size pieces, then wash hands and utensils.
3. 3Pat chicken dry and season lightly with salt and pepper.
4. 4Heat a little olive oil in a wide skillet over medium-high heat. Add chicken in a single layer and cook for 6–8 minutes, turning, until browned and the center reaches 165°F / 74°C. Transfer to a clean plate; larger portions may need batches.
5. 5Add mushrooms to the same pan and cook for 5–6 minutes until browned and their liquid has evaporated. Stir in garlic for 30 seconds, then add spinach and cook until wilted.
6. 6Return chicken and its juices to the pan. For a creamy finish, stir in cream cheese with a splash of water over low heat until melted, OR take the pan off the heat and fold in yogurt. Both are optional: use water to loosen the pan juices for a simple garlic sauce instead.
7. 7Taste and adjust seasoning. Scatter parsley if using and serve immediately.