- Calories 295
- Fat 11g
- Sat fat 2g
- Cholesterol 94mg
- Sodium 615mg
- Protein 38g
- Carbohydrate 7g
- Fiber 2g
Chicken With Spinach and Mushrooms
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
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.