Pan sauteed chicken and mushrooms with garlic spinach

Ingredients

• olive oil
• 2 table spoons 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 table spoon flour
• 1/2 cup white wine
• 1/2 cup chicken stock
• squeeze of lemon juice

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Preparation

• Heat a large saute pan to medium high and drizzle with olive oil and about 1 table spoon 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.