Chicken With Spinach and Mushrooms
Serves 4|
Hands-On Time:
20m
|
Total Time:
25m
Ingredients
- 2 tablespoons olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 pound button mushrooms, quartered
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1/2 cup dry white wine
- 2 bunches spinach, thick stems removed (about 8 cups)
Directions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
- Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
- Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
Nutritional Information
- Per Serving
- Calories 295
- Fat 11g
- Sat Fat 2g
- Cholesterol 94mg
- Sodium 615mg
- Protein 38g
- Carbohydrate 7g
- Fiber 2g
What does this mean? See Nutrition 101.
Quick Tip
To clean mushrooms, brush off the dirt with a damp paper towel or your fingers. Rinse dirtier ones quickly in cold water,
then pat dry; don’t soak them or they will become soggy.
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