1 lb (450 g) boneless, skinless chicken breasts, about 2
4 tsp oil, divided
2 cups sliced mushrooms
1 1⁄2 cups milk, your choice
4 cups baby spinach or kale
- To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Season with salt and pepper.
- Heat 2 tsp oil in a large sauté pan over medium-high heat. Add chicken to pan; cook 4–5 min per side until golden brown and cooked through. Place on a plate; cover to keep warm.
- In the same pan (don’t wash), add remaining 2 tsp oil. Add mushrooms. Sauté until lightly brown, 3–5 min.
- Reduce heat to medium. Add sauce mix and milk. Stirring constantly, bring to a boil. Reduce heat and simmer until thickened, 2 min. Gradually stir in spinach until wilted. Return chicken to pan, spooning sauce on top.