Jose Picayo
Hands-On Time
20 Mins minutes
Total Time
25 Mins minutes
Yield
Serves 4

An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms calls for just a half-cup of dry white wine. So crack open a bottle of Sauvignon Blanc or Pinot Grigio when you start washing and chopping the vegetables and browning the chicken—there’ll be plenty for a glass as you prep and another when you sit down to eat. Better still, the whole meal comes together in 25 minutes and in one skillet (read: with minimal fuss). And if you’re indeed eating as a duo, the leftovers will make for a healthy, satisfying lunch later in the week.

How to Make It

Step 1

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.

Step 2

Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.

Step 3

Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.

Step 4

Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.

Step 5

Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

Ratings & Reviews

/5
Reviews
five_whole_stars