Chicken w/ Garlic, Shrooms & Spinach
1 large head garlic, cloves separated (unpeeled)
3 Tbsp olive oil
4 boneless skinless chicken breast halves
all purpose flour
1/2 pound button or stemmed shitake mushrooms, sliced
1 cup dry white wine
1 pound tomatoes, peeled, seeded, diced
2 cups packed fresh spinach leaves
2 tsp chopped fresh rosemary or 1 tsp dried
3 Tbsp unsalted butter
Preheat oven to 350 degrees. Place garlic on small baking pan. Pour 1 Tbsp oil over; toss to coat. Bake until soft, about 20 minutes. Cool garlic. Press garlic between fingertips to release from peel. Transfer garlic to bowl. Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to thickness of 1/2 inch. Coat chicken with flour; shake off excess.
Heat remaining 2 Tbsps oil in heavy large skillet over medium-high heat. Add chicken and saute until cooked through about 3 minutes per side. Transfer chicken to plates. Tent with foil to keep warm. Add mushrooms to skillet and saute 4 minutes. Add wine to skillet and boil until liquid is reduced by half, about 4 minutes. Add tomatoes, spinach, rosemary and roasted garlic and saute until spinach wilts, about 3 minutes. Add butter and mix just until melted. Spoon mixture over chicken and serve.
|
|
member logon
