Warm Chicken, Mushroom, and Spinach Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons Extra Virgin Olive Oil
1 cup flat leaf parsley , fresh, loosely packed and coarsely chopped
2 whole boneless chicken breasts , skin on, split
salt
pepper , freshly ground
1 onion , small, chopped
10 Monterey white mushrooms , trimmed and cut into 3/4 inch pieces
1 cup dry white wine
2 tablespoons Balsamic Vinegar
8 -10 ounces fresh baby spinach or 8 -10 ounces flat-leaf spinach , about 4 handfuls, stems cut
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Directions: |
Directions:Preheat oven to 400 degrees. Heat 1 Tbs. olive oil in a large skillet over medium heat. Press a tablespoon of parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin-side down, in skillet; cook until golden, about 8 minutes per side. Remove chicken from skillet; transfer to a roasting pan. Transfer pan to oven until chicken cooks through, 15 to 20 minutes.
Return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet’s bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar, cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat, stir in 1 Tbs. olive oil.
Remove chicken from oven. Place spinach on plates. Slice each breast in sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Good stuff.
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