Ingredients
4 Chicken Breasts
1 Small Onion
1 1/2 Cups Ham Cubed
1/2 cup White Wine
1 can Evaporated Milk
about 1 cup sliced Baby Bella Mushrooms
Olive Oil
1/2 stick butter
Preparation
Dry off Chicken Breasts. Heat Olive Oil. Crisp outside of Chicken Breasts. Pull out of pan. Sautee Onion until translucent. Add mushrooms until softened. Add Ham and White Wine. Cook off alcohol. Add evaporated milk. Add chicken breasts and cover pan. cook 15 - 20 minutes until chicken is cooked through. Grate parmesan over chicken and serve. Serve with wilted spinach.
Second day. cube chicken breasts before refrigerating. On day 2, reheat and add a squeeze of lemon and a little broth. Combine with cooked pasta and leftover spinach.
