Chicken in a creamy sauce in a frying pan

Ingredients:

• 4 boneless, skinless chicken breasts, weighing 170 g each.
• 1/4 cup premium flour
• 4 tablespoons of vegetable oil
• 220 g thinly sliced ​​mushrooms
• 2 cloves garlic, crushed
• 110 g cream cheese, cut into pieces
• 1 cup light cream
• 280 g baby spinach (about 8 cups)
• Hot egg noodles, for serving

Preparation:

1. In a shallow dish, combine flour, 1 tablespoon salt, and a pinch of freshly ground black pepper. Toss the chicken breasts in the mixture. Shake off any excess and set aside.
2. In a large heavy-bottomed skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until golden brown, about 3 minutes. Flip the chicken over and cook, undisturbed, until golden brown on the other side, about 3 minutes. Transfer the chicken to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to darken and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add the cream cheese and stir until melted. Then pour in the heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with salt and pepper to taste. Return the chicken to the pan, cover, and cook, turning once, until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), 15 to 20 minutes. Transfer the chicken to a serving platter with the hot egg noodles. Add the spinach to the pan, cover, and cook until wilted, about 5 minutes. Stir, season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.