Chicken with Spinach and Mushroom Sauce
There are a few things I can count on with this family when it comes to recipes. One of them is, if it contains mushrooms and/or spinach, it’s a guaranteed hit. Bonus if it contains both.
The day she posted it and gave me a shout out on Facebook, I went to the store, bought the ingredients, and made it that night.
She does not disappoint!!!! It was divine.
Here’s how it went down.
You start out with boneless, skinless chicken breasts, seasoned to your tastes. Heat olive oil in a skillet, and brown the chicken on both sides. Then place the skillet in a 350-degree oven and bake for 20 minutes.
Meanwhile. Melt butter in a saute pan and saute sliced mushrooms until they’re tender. Add a minced shallot and the juice of half a lemon. Stir it around.
Add some flour to make a roux. I used brown rice flour to keep the meal gluten free.
Then whisk in some half-and-half and white wine. It’s beginning to look YUMMY!!
But it wouldn’t be complete without . . . CHEESE!
Mix that in along with the seasonings. And you have this deliciousness.
Set that aside, and dump a bag of baby spinach into a casserole dish. Place the cooked chicken on top.
Deglaze the skillet the chicken was cooked in with some white wine, then add it all to the mushroom sauce, whisking to combine. Pour that over top of the chicken and spinach and return to the oven for about 20 minutes.
When it’s done, it will look like this!
Now how good does that look!? Let’s just say this. There were no leftovers on Saturday night!
- 4 skinless, boneless chicken breasts
- House seasoning
- 2-3 tbsp olive oil
- ½ stick of butter
- ½ cup sliced fresh mushrooms
- 1 minced shallot
- ½ juice of a fresh lemon
- 2-3 tbsp flour
- 1 cup half-and-half
- 1 cup white wine + a few splashes
- ½ cup grated Parmesan cheese
- 2 tsp dried basil
- Dash cayenne pepper
- Kosher salt
- Black pepper
- Fresh baby spinach
- Heat the olive oil in an oven-ready skillet over medium heat. Season chicken breasts with house seasoning and brown on each side for 5-6 minutes, or until nicely golden.
- Place the skillet into a 350º oven and bake the chicken breasts for 20 minutes.
- In a large sauce pan, melt the butter and saute’ ½ cup sliced fresh mushrooms till tender. Add the shallot and lemon to the saucepan, stirring to combine. Sprinkle in the flour to make a roux. Slowly whisk in the half-and-half, whisking to remove any lumps. Whisk in the white wine to create a smooth, mushroom sauce. Add half a cup of your favorite cheese. I like Parmesan, Fontina or Asiago with this. If the sauce is too thick, add a bit of chicken stock till it’s a smooth and creamy consistence. Add the dried basil and cayenne. Taste and add salt and pepper if necessary.
- Place the baby spinach in the bottom of a casserole dish. I buy a “bag” of baby spinach and I use the whole thing, as the spinach will shrink considerably during cooking. Place the chicken breasts on top of the spinach.
- Deglaze the skillet a few splashes of white wine, then add all the jus to the mushroom sauce, scraping the skillet for the yummy bits.
- Whisk the mushroom sauce to combine the jus, the pour the sauce over top of the chicken in the casserole.
- Bake at 350º for 25 minutes.