Chicken with Mushrooms and Spinach
Not only do you cook this entire recipe in one skillet you serve from it as well.
I used boneless, skinless chicken thighs but you can use the chicken parts you like. I decided after traveling for 5 weeks I needs to have something on the healthier side.
You will need:
- 2 lbs boneless skinless chicken thighs
- 8 ounces baby bella mushrooms sliced thick2 cups fresh baby spinach or more
- 1 tbs olive oi
- 1/2 tbs of butter
- 1/4 cup chicken stock
- 1/2 cup dry white wine
- Salt
- Black pepper
Directions:
- Salt and pepper the chicken.
- In a large skillet (I use a non stick) add the olive oil and once it’s hot add the chicken and allow it to cook on a high heat for 3-5 minutes. You are looking for a nice golden brown color.
- Flip the chicken and cook the other side the same way. Remove the chicken from the skillet.
- Add the stock and scrape everything off the bottom of the skillet then add the mushrooms. Allow this to cook for 2-3 minutes.
- Now add the white wine, butter and then the chicken back to the skillet. Flip the chicken several times, cooking this for another 3- 5 minutes.
- Once you have checked to be sure the chicken is done turn off the heat add the spinach fold it into the chicken and sauce, cover with a lid and allow this to sit for 2 minutes. I serve mine directly from the skillet as it makes no sense to serve it any other way, at least to me.
– Daniel Mancini
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