Pan sauteed chicken and mushrooms with garlic spinach

Name: Pan sauteed chicken and mushrooms with garlic spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

45 min

It's the perfect recipe for picky family. The small kids loved the chicken on it's own.

Preparation

Preparation10 min

Cook time35 min

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.