8 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1/4 cup milk
3 tablespoons butter
1 tablespoon chopped fresh spinach
1/4 teaspoon dried fresh thyme
2 tablespoons oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon salt
1 1/2 tablespoons prepared Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C).
Place chicken in a large pot with water to cover and reduce heat to medium-low. Place chicken in water to cover and reduce heat to medium-low. Cover pot and simmer for about 15 minutes, turning chicken once, until no longer pink and juices are absorbed.
Meanwhile, whisk together flour, milk, butter, spinach, thyme, oregano, garlic powder, basil, paprika, salt and Dijon mustard. Pour mixture into pot and simmer for about 5 minutes.
Place chicken in pot and simmer for about 5 minutes, turning chicken once, until chicken is no longer pink and juices are absorbed.
Remove chicken from pot and set aside to cool in refrigerator. Slice chicken to slice, and spoon cream in pot. Stir in chicken broth, mushrooms, spinach, thyme, oregano, garlic powder, basil, paprika, salt and Dijon mustard.
Place chicken in remaining pot of water to cover, and heat salt water to boiling. Place lid on pot and bring to a boil. Cover pot and simmer for 30 minutes. Remove pot from heat and let stand about 5 minutes.
Dredge chicken in cornstarch, turning once. Sprinkle lemon juice over chicken and cook until chicken is no longer pink and juices run clear, about 5 minutes. Remove chicken from grease mixture and place in pot with mushrooms, spinach, thyme, oregano and garlic powder. Cover pot and simmer for 10 minutes.
Stir in chicken broth mixture and bring to a boil. Heat tortillas about 10 minutes more, until heated through.
⭐ ⭐ ⭐ ⭐ ⭐