- Calories 295
- Fat 11g
- Sat fat 2g
- Cholesterol 94mg
- Sodium 615mg
- Protein 38g
- Carbohydrate 7g
- Fiber 2g
Chicken With Spinach and Mushrooms
Jose Picayo
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.
wls074a7794a434
2017-11-10T13:38:25-05:00
This recipe was a find because we had a ton of spinach about to expire. But first, I congratulate anyone who calls this dinner. It would never get us through the night, so I quickly made a baked rice dish and started it in the oven first. I only had 8 ounces of sliced Baby Bella mushrooms--they worked well--so I added an extra red pepper. And I added some more spinach when the 8 cups cooked down. So I may be judging it unfairly but, as someone who likes highly seasoned food, next time I would double the garlic or slice a couple of extra cloves and saute them with the peppers and mushrooms. I did use Borsari seasoning instead of salt and pepper, and it adds some flavor. You could also add some broth to the vegetables and add quick-cooking brown rice or quinoa to the skillet, cover, and stir the spinach in at the end. It's a great platform for improvisation.
persey78
2015-06-29T16:47:01-04:00
So I did a bit of research on this. Apparently with this cooking method about .42 ounces or 12 ml of alcohol would remain. You could always do 1/4 wine, cook it down then add 1/4 stock. The cooking time without the stock in it would let more boil off and deglaze the pan, but still have the flavor of the wine. I think stock is decent when substituted but the alcohol always seems to make the dish better...as the reason for wine rather then stock.
belzi87
2013-04-23T21:15:03-04:00
This recipe is really nice! Really simple and full of flavour, and healthy too!
lindaks66
2010-12-28T15:51:44-05:00
This recipe looks great and I will try it with the chicken broth.
My husband is the Medical Director of an alcohol and drug treatment center and confirms my belief that no alcohol completely "cooks out"; and why take the chance???
Beth59
2010-01-23T16:24:14-05:00
Tried this tonight and enjoyed it. My husband called it elegant, but what does he know? Served with quick cook wild rice. Will do this again. While the chicken cooks, cut up the vegetables. I used washed, bagged baby spinach for ease of preparation.
Stacy - the alcohol cooks out of the wine. Try it. Your boyfriend may never know the difference. If not, I agree with Emily that you should use chicken broth.
Emily1981
2010-01-23T14:10:57-05:00
Stacy, you can use chicken or vegetable broth in place of the wine... this applies to almost any dish that calls for wine (and of course, if it is a beef dish, you would want to use beef broth). :)
StacyY
2010-01-19T18:00:13-05:00
My fiancee would love this meal except for the wine. Is there an alternative ingredient?
