Chicken with Spinach and Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tsp Salt .5 tsp Pepper, black 1 cup (8 fl oz) Chicken Broth 3 tsp Garlic .5 tsp crushed red chili pepper flakes (by DBEAU57) .5 tbsp Basil 3 tbsp Extra Virgin Olive Oil 1 cup, pieces or slices Mushrooms, fresh .5 cup, chopped Onions, raw .5 cup Spinach, fresh 30 oz Tyson boneless, skinless chicken breast 2 tbsp Butter, salted .25 cup Kalispell Kreamery Whole Milk
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat 11/2 tablespoons of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
Heat the remaining 11/2 tablespoons of oil on medium-high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to plate.
Reduce heat to medium, add the onions and spinach to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream (I used milk) and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
Serving Size: Makes 5 6oz portions
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat 11/2 tablespoons of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
Heat the remaining 11/2 tablespoons of oil on medium-high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to plate.
Reduce heat to medium, add the onions and spinach to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream (I used milk) and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
Serving Size: Makes 5 6oz portions
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 345.9
- Total Fat: 19.6 g
- Cholesterol: 112.7 mg
- Sodium: 759.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.6 g
- Protein: 39.0 g
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