Pan Sauteed Chicken and Mushrooms with Garlic Spinach

Love, love, *love* this recipe for Pan Sauteed Chicken and Mushrooms with Garlic Spinach that I found over at Dinners for a Year and Beyond. It's the perfect recipe for our picky family. The small kids loved the chicken on it's own. Dh enjoyed his chicken topped with the sauteed mushrooms and the wine sauce. I adored the whole thing!

I'm always happy when a recipe calls for fresh, simple ingredients and that's what makes this dish special. Special enough to serve on a rushed weeknight or, according to dh, the next time we have company over for dinner. The recipe is easy to follow. It only takes a few minutes to get it on the table. Everyone loves it. I generally have all the ingredients on hand. What more can you ask? LOL!

Check out the recipe for Pan Sauteed Chicken and Mushrooms with Garlic Spinach over at Dinners for a Year and Beyond. While you're there be sure to look through all the other drool-inducing recipes. This is going to be my submission for next week's Bookmarked Recipes event over at Ruth's Kitchen Experiments. Be sure to head on over and see what everyone has been busy bookmarking this week!




Pan Sauteed Chicken and Mushrooms with Garlic Spinach
Recipe from Dinners for a Year and Beyond
serves 4 - 5

olive oil
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
salt
pepper
flour
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice

Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.

In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.

In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.

In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.

To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.