Creamy Mushroom & Spinach Chicken
Prep time: 15 min - Cook time: 30 min - Total: 45min
Serves: 4ppl
Ingredients:
4 boneless, skinless chicken breasts (about 6 ounces each)
5 tablespoons olive oil
3 tablespoon all-purpose flour
1tablespoon butter
1 large shallot, minced
3 garlic cloves, minced
1/4 cup dry white wine
¼ cup low sodium chicken stock
1 cup heavy cream
2 cups spinach, roughly chopped
2 cups mushroom, sliced
1 tablespoon chopped fresh parsley, optional
1/2 lemon, cut into 4 wedges, for serving
Salt & Pepper, to taste
Directions:
Season the chicken with salt & pepper.
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet and cook, turning once, until golden brown on both sides, about 4 minutes per side.
Transfer to a plate to cool and set aside.
Reduce the heat to medium, add the mushrooms, the remaining olive oil, and cook until slightly golden 4-5 minutes.
Add the butter, the shallots, and garlic and sauté, stirring often, until just softened about 2 minutes. Season with salt.
Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer until the liquid is reduced, about 3 minutes.
Add the flour and whisk to incorporate. Add the chicken stock and let it reduce for 2-3 minutes. Add the cream and cook, stirring often, until it comes to a boil. Season with pepper.
Lower the heat to medium-low and add the chicken back to the skillet and cover for 6-7 minutes. Turn the chicken over and cook, covered for another 5 minutes.
Uncover the chicken, add the spinach, stir, and cook over medium–high heat for 3-4 minutes.
Taste the sauce and season with salt and pepper if needed.
Optional: Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
Sprinkle with the parsley and serve with the lemon wedges.
Lemon Orzotto
Prep time: 5 min - Cook time: 20 min - Total: 25min
Serves: 4ppl
Ingredients:
2 cups orzo
3 1/2 cups low sodium chicken stock
4 tablespoons olive oil
2 tablespoons butter
1 large shallot, minced
1 garlic clove, minced
1 tablespoon chopped fresh chives, optional
1/2 juice from half a lemon, more to taste
¼ cup freshly grated parmesan cheese
Salt & Pepper, to taste
Directions:
In a saucepan or boiling pot over medium heat, add the olive oil, shallot, and garlic, and sauté, stirring often, until just softened about 2 minutes.
Add the orzo, stirring occasionally until toasted and coated in oil, about 30-60 seconds. Add 1 tablespoon of butter and stir until melted.
Add 3 cups of the broth, stir and bring to a boil, cover the pot with a lid and turn down to a simmer, over low heat, for 10-12 minutes or until the pasta has absorbed most of the liquid.
Uncover, stir, add the remaining ½ cup of stock, and the remaining butter. Stir to incorporate, cover and cook for 5 minutes.
Remove the lid and add the lemon juice, cheese, and chives.
Add salt and pepper to taste and serve.
