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.