| Recipe Title: Chicken in Mushroom Spinach Sauce Contributed by: MaryMcP
Note from the Diva
Here's a great chicken dish that is ready in 30 minutes. Serve with brown rice and your favorite vegetable. Tip: Since brown rice takes longer to cook, make a larger batch on the weekend and keep in the refrigerator for the week.
[Ed. Note: I had planned a different recipe for today but this one came in as my daily Six Hip Chix this morning and it sounds so yummy I decided to post it. I'll try it myself tonight with some leftover Mimi's Sticky Chicken.] |
List of Ingredients
2 large boneless skinless chicken breasts, preferably organic
Salt and pepper
1 T olive oil
1 shallot, minced
8 oz brown mushrooms, cleaned and sliced
1 c spinach, rough chopped
1 garlic clove, minced
3/4 c white wine
1 T butter |
Preparation
Preheat oven to 350 degrees. In a large covered ovenproof skillet heat the oil over medium high heat. Pat dry the chicken breasts and sprinkle with salt and pepper on both sides. When the oil is hot add the chicken breast and cook about 2-3 minutes on each side until both sides are seared and browned. Remove chicken and set aside.
Add the shallot and mushrooms to the pan. You may need to add another tablespoon of olive oil. Cook about 5 minutes until they begin to brown. Stir occasionally. Add the garlic and cook another minute then add the spinach. When spinach begins to wilt add the wine and stir. Add the chicken breasts on top of the sauce and cover the pan. Bake in oven for about 15 minutes more until the chicken is cooked through.
Remove chicken from sauce and just before serving add the butter, salt and pepper to taste. Let the butter melt and serve chicken with the sauce poured over the top along side brown rice and your favorite vegetable.
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Cooking Time & Temperature
| Bake 350*F | Cookbook Category
Chicken
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
Quick Recipe (30 min. or less)
Difficulty Level-Moderate
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Appetizers