Garlic Mushroom Wine Sauced Chicken And Spinach S Food

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
• Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
• Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
• Top the chicken with the mushroom sauce and serve.

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter and olive oil together.
• Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
• Season to taste with salt and freshly ground black pepper.
• Garnish with crumbled feta cheese just before serving.

GARLIC MUSHROOM WINE SAUCED CHICKEN AND SPINACH S

Steps:

• Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
• In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
• In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
• Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
• Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!

GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
• Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
• Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
• Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

CHICKEN WITH MUSHROOM WINE SAUCE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.

CHICKEN WITH SPINACH, GARLIC AND TOMATO SAUCE

Steps:

• Grill chicken breasts for 5 minutes on each side, until cooked through but not dry.
• Meanwhile, lightly brown the garlic in the oil in a nonstick skillet over medium-high heat.
• Add the spinach and cook, tossing gently, just until leaves are wilted.
• Add the tomato sauce, tamari and wine.
• Toss well until coated and thoroughly heated.
• Place spinach mixture on top of cooked chicken breasts.
• Makes 4 servings.