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Recipes

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Warm Chicken, Mushroom, and Spinach Salad

1 review
By:
Servings 4 Prep Time Cook Time

Ingredients

1 Tablespoon Olive Oil
1 cup Parsley, chopped
4 Boneless, Skinless Chicken Breast Chicken - Breast
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1 Onions, chopped
10 (trimmed, cut into 3/4 inch pieces) Mushrooms
1 cup Wine - White (dry)
2 Tablespoons Vinegar - Balsamic
1 Tablespoon Butter
8 ounces Spinach, stems cups

Instructions

1. Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium heat. Press a tablespoon parsley onto sides of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2. Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.

3. Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet/'/s bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4. Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

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mikaliunas

nice, lovely