11.13.2008

Pan Sauteed Chicken and Mushrooms with Garlic Spinach


One of our new family favorite recipes, Pan Sauteed Chicken and Mushrooms with Garlic Spinach is a quick dinner that is worthy enough to serve company.

I usually am trying to get reviews of my recipes out of my family members. But I did not even have to elicit any comments from them this time around.

"This chicken tastes similar to Chicken Francaise, but is a little different," side My Oldest. "I really like it."

"I'll have another piece of chicken," said My Middle One between bites.

"I like the wine sauce. And the spinach is loaded with garlic," commented The Husband.

I am assuming No Thank You Boy liked his plate of chicken (dipped in a side of A-1 sauce)and pasta. He was tired after a day of school, CCD, and football practice and disappeared quickly after eating.

The whole meal was prepared in one large saute pan. After sauteing the chicken and then the mushrooms, the Garlic Spinach was made followed by the white wine sauce. I had the meal done early in the afternoon and it reheated beautifully for dinner. The meal also included pasta tossed with butter and grated Parmesan cheese.

Put this recipe at the top of your pile to try.

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

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.


25 comments:

Lisa said...

I love one pot meals. Less pots to wash the better. This is a keeper.

Sydney said...

I LOVE mushrooms! This looks delicious. And so simple!

Aggie said...

I've been on a spinach kick lately...that looks like one good dinner! I have to try it. Bookmarked!!

kat said...

what a beautiful looking meal!

Patsyk said...

What a beautiful dish! I can't wait to try it... going to print it out right away!

Angela in Texas said...

I now have 43 of your recipes bookmarked. If my husband would eat meat and fruit together (I know, no fun!), it would be a lot more! This sounds great!

Michele said...

simple pan sauces are fantastic with poultry. I'll give this one a try over the weekend!

EAT! said...

lisa - yes!! only one pan was waiting to be washed. a key to a great meal.

sydney - the mushrooms were going to go into soup, but never made it. glad I had them on hand for this recipe.

aggie - i have been loving greens lately. I'm trying to eat them with more dinners.

kat - thanks!!

patsyk - i was surprised how much we liked this recipe. simple = good.

angela - WOW! 43 recipes. maybe i should write a cookbook. thanks for reading. My Middle One is wary of fruit and meat together. i do try to sneak it in though.

michele - let me know how the recipe turns out for you.

Kevin said...

What a tasty dinner!

That Girl said...

The presentation is to die for.

Sophie said...

I love one pan meals that taste amazing and include tasty veggies like these :). I love garlic infused spinach!

katie said...

What a great looking one dish meal! I love that combination of flavors, especially since we are just starting to eat spinach at family meals.

Lisa said...

That looks great! I think my kids would love it, well one wouldn't eat the spinach....but hey more for Mom! I'm gonna try this!

Dragon said...

I love the colour of the mushrooms - so earthy and rich. Yum!

Annie said...

Great recipe. I'm with Lisa, any recipe that uses one pan is a keeper in my book!
By the way, do you use a regular saute pan or non-stick? Just curious if you have a preference.

EAT! said...

annie - When I got married, I bought the original Calphalon cookware. It is nonstick. I like using nonstick pans when I want to saute b/c I think a better sear and brown crust.

Teresa said...

OMG! This was so delicious! We had it last night and we all loved it. Thanks for the recipe. I plan to make it over and over again. LOL!

Ryan said...

Another great recipe. Everything tasted wonderful. My only problem is that because my saute pan was relatively small, I had to do the chicken in 3 batches. The first batch came out perfect--just like the picture. The second batch was a little more brown, but still fine. The third batch was starting to blacken and wasn't cooked through. What did I do wrong?

EAT! said...

ryan - olive oil has a lower burning point than other oils. sometimes I saute in a combination of olive oil and canola oil to control the burning problem you had. also you can turn down the heat a little as you saute. the pan seems to get hotter as you saute.

good luck and thanks for reading.

Anonymous said...

i made this last week and loved it!! Served with cous cous. However i want to make for inlaws this Thursday becasue it was such an easy impressive meal. Do you think the buttered pasta is best to go with dish?

EAT! said...

anonymous - this is a favorite of many people. Glad you liked it. You may want to try a rice pilaf - I like brown rice or wild rice. For 4 servings, saute 1/2 cup chopped onion, 2 garlic cloves in a little olive oil. Add 1 cup rice and about 1 1/2 chicken stock. Bring to a boil then simmer for 45 - 50 minutes for brown rice. Stir in about 2 tablespoons chopped fresh parsley and season with salt and pepper before serving.

Good luck!

dukebravo said...

As a hungry bachelor, I was more interested in eating than following directions so I cut a few corners, used bok choi instead of spinach, and was still eating a hot delicious meal in 15 minutes. What a life! Thank you - Peter

amycaseycooks said...

dukebravo - glad you were able to speed up the recipe and have dinner on the table in 15 minutes. I love the substitution of bok choy too.

Happy cooking!!

Anonymous said...

great recipe
is there any way to make it without butter
and if i dont have chicken broth can i use water or those boullion powders
thanks

amycaseycooks said...

thanks anonymous! You can substitute Earth Balance or olive oil for the butter. And if you don't have chicken broth, I suggest bouillon cubes or powder. Water would not any of the flavor you would want.

happy cooking!