If chicken breasts are too thick, slice them in the middle. Fry chicken breast in a deep skillet in ghee. Keep heat in medium so chicken doesn't get burned. Fry for about 3-4 minutes. Sprinkle with salt, pepper and paprika.

Flip chicken to the other side. Sprinkle again with salt, pepper and paprika. Keep cooking for another 3-4 minutes until thoroughly cooked and not pink in the middle.

Once chicken is cooked, remove from skillet and place on a plate. Keep it covered for a little bit.

Use the remaining ghee in the same skillet. Add finely chopped onion, minced garlic and sliced mushrooms. Sauté until mushrooms are soft.

Add spinach and continue stirring occasionally until all the spinach wilts.

Add heavy cream, mix well and once it starts simmering then add parmesan cheese.

Return chicken back to the skillet and turn the heat on low. Let the whole thing simmer for few minutes on low.