Ingredients:
6 Chicken Breasts
2 1/2 C. Fresh Mushrooms, thickly sliced
2 T. Butter
2 T. Olive Oil
1/3 C. White Wine
1 C. Skim Milk
2 T. Flour
3 Cloves of Garlic, minced fine
1 Bag Frozen Spinach
To Taste Salt & Pepper
- Heat 2 T. of olive oil in a large skillet over medium-high heat.
- Salt & Pepper chicken breasts well and lay in hot pan. Sear on each side for about 3-4
minutes - long enough to build a good, brown color. Flip only once.
- Finish chicken in a 350 degree oven.
- Steam spinach either stove top or my trick - poke holes in the bag, place on a plate and steam in the bag in the microwave. Be sure to drain well... you don't want a soggy dinner.
- In the meantime, turn heat down to medium and deglaze the pan on the stove with 1/3 C. White Wine. Scrape around the bottom of the pan with a whisk getting all the good carmelized bits of chicken off the bottom and dump mushrooms in as well as butter and garlic. Salt and pepper well. Stir and cook for a few minutes until mushrooms have absorbed most of the liquid.
- Sprinkle in flour and stir well. It should form a mushroomy-paste. Add milk and stir well until everything is broken up. Turn heat down to low and cook for about 5 minutes until sauce thickens. Turn off heat, it will thicken further.
- You can then either choose to combine the sauce and spinach or serve everything individually.
Serves 6.
Nutrition Information
350 Calories
11 g of Fat
6 g of Carbs
34 g of Protein
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