Remove the tofu and place on a plate or add to the spinach mixture and toss. If you can t fit all the spinach in the. Melt the butter and heat the olive oil in a large skillet over medium heat. Add your ingredients add the garlic mushrooms and bread crumbs if desired. Cook and stir for about 2 minutes until it is just beginning to brown.

Cover skillet reduce heat to low and cook 5 minutes stirring often or until spinach is tender. Bring water in a large pot to a boil enough to cover spinach. Return the chicken to the pan with the cream. Cook stirring for 2 minutes or until liquid is absorbed and mixture is dry. Drain away any excess liquid.

Remove pan from heat. Cook leek mushroom and garlic stirring for 2 mins or until leek softens. Saute until tender about 2 minutes. In a large skillet heat oil over medium high heat. Remove it onto a plate.

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Add spinach in batches. Stir in the spinach and chives. Cook and stir until wilted about 1 minute. Season with salt and pepper. Add the garlic and cook until fragrant about 2 minutes do not.

Cook 1 minute longer. Step 1 melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. Add flour and cook stirring for 1 min or until vegetables are well coated. Cook for 5 minutes your mushrooms should look nice and moist and dark. Squeeze spinach to extract moisture and chop.

While the tofu is cooking add the 3 tablespoons of oil in a separate pan and heat for a minute of medium heat. Mix in the crumbled bacon garlic and onion. Drain in colander and let cool. Cook covered for 3 mins or until the sauce thickens slightly. Start by melting the butter in a large skillet over medium high heat.

Cook stirring occasionally for 5 minutes or until golden brown and liquid has evaporated. Add the spinach and cook for 1 minute or less. Melt all but 1 tablespoons of butter in the pan on medium low. Heat remaining oil in the pan over medium heat. When the pan is hot add chicken and cook for about 4 minutes on each side until browned for a total of 8 minutes.

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Now add the sliced mushrooms and remaining tablespoon of olive oil and 1 tablespoon butter to the pan. Heat half the oil in a medium non stick frying pan over high heat. Add the spinach sprinkle with an additional pinch of salt and turn with tongs until wilted. This allows the water from the butter to evaporate. Add all the mushrooms.

This step is for spinach not. This step is for spinach not. Now add the sliced mushrooms and remaining tablespoon of olive oil and 1 tablespoon butter to the pan. Cook stirring occasionally for 5 minutes or until golden brown and liquid has evaporated. While the tofu is cooking add the 3 tablespoons of oil in a separate pan and heat for a minute of medium heat.

Add all the mushrooms. Cook 1 minute longer. Add spinach in batches. Remove pan from heat. Cover skillet reduce heat to low and cook 5 minutes stirring often or until spinach is tender.

This allows the water from the butter to evaporate. Remove the tofu and place on a plate or add to the spinach mixture and toss.