1. Lay your chicken breasts on a cutting board, lay your hand flat on top of the chicken, then use a sharp knife to carefully cut each chicken breast into two thin filets. Season each filet on both sides with salt and pepper.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken breast filets and cook for about 5 minutes on each side until browned and cooked through. The chicken should have an internal temperature of 165 degrees. Remove chicken and set aside on a plate. I also like to cut each filet in half to create 8 chicken portions (optional). Leave any leftover oil in the pan.

3. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside. Wipe the skillet clean.

4. Add butter to the skillet and cook over medium-low heat until melted. Add minced garlic and cook for about 2 minutes, but do not allow the garlic to brown.

5. Whisk in the flour into the butter and garlic, and cook for about 1 minute. Whisk in chicken broth, heavy cream, parmesan cheese, and garlic powder. Increase the heat to medium and bring the sauce to a simmer for 1 minute. Reduce the heat to low and stir in the spinach. Cook over low heat for about 2 minutes then add the chicken and mushrooms.

Serve the chicken and creamy sauce over No Yolks Broad noodles.