Chicken with mushrooms
Chicken with mushrooms, roasted garlic and spinach
Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 6 servings
This recipe was adapted from one by Bistro 110, where roasted garlic is a signature item. The roasting mellows the flavor of the garlic.
List of Ingredients
1 head garlic
3 tablespoons olive oil
6 skinless, boneless chicken breasts
Salt, freshly ground pepper
1/4 cup flour
1/2 pound button or shiitake mushrooms, stems removed, sliced
1/2 cup dry white wine
4 large plum tomatoes, chopped
1 bag (10 ounces) fresh baby spinach leaves
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
3 tablespoons unsalted butter
Recipe
1. Heat oven to 425 degrees. Remove outer layer of papery skin from head of
garlic; cut 1/2-inch thick slice from top of head. Place garlic on foil.
Coat with 1 tablespoon of the oil; seal foil to close. Roast until soft,
about 40 minutes. Set aside to cool. Squeeze garlic into small bowl; set
aside. Reduce oven temperature to 200 degrees.
2. Season chicken with salt and pepper. Pound chicken between sheets of
plastic wrap to thickness of 1/2-inch. Dredge chicken with flour; shake off
excess.
3. Heat remaining 2 tablespoons oil in large non-stick skillet over high
heat. Add chicken, cook until golden brown on one side, about 3 minutes;
turn and cook through, 3 minutes. Transfer chicken to oven-proof dish; cover
with foil. Keep warm in oven.
4. Add mushrooms to skillet; cook until soft, about 4 minutes. Add wine to
skillet. Heat to boil; cook until liquid is reduced by half, about 4
minutes. Add tomatoes, spinach, rosemary and garlic; cook until spinach
wilts, about 3 minutes. Remove from heat. Stir in butter until melted.
Season with salt and pepper. Pour mixture over chicken.
Nutrition information per serving:
410 calories, 41% calories from fat, 18 g fat, 6 g saturated fat, 140 mg
cholesterol, 130 mg sodium, 11 g carbohydrate, 49 g protein, 1.8 g fiber
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