CHICKEN WITH ROASTED GARLIC, MUSHROOMS AND SPINACH

CHICKEN WITH ROASTED GARLIC, MUSHROOMS AND SPINACH image

Number Of Ingredients 10

Previous Next

1 large head garlic, cloves separated (unpeeled)
3 T olive oil
4 boneless skinless chicken breast halves
all purpose flour
1/2 lb utton or stemmed shiitake mushrooms, sliced
1 c dry white wine
1 lb tomatoes, peeled, seeded, diced
2 c packed fresh spinach leaves
2 t chopped fresh rosemary
3 T unsalted butter

Steps:

Preheat oven to 350. Place garlic on small baking pan. Pour 1T oil oer, toss to coat. Bake till soft, about 20 minutes. Cool and then press between fingertips to release from peel. Transfer garlic to bowl. Can be made 1 day ahead. Cover and refrigerate. Pound chicken to 1/2 inch thickness. Coat with flour, shake off excess. Heat remaining 2T oil in heavy large skillet over medium high heat. Add chicken and saute till cooked through, about 3 minutes per side. Transfer to plates and tent with foil. Add mushrooms to skillet and saute 4 minutes. Add wine to skillet and boil till liquid is reduced by half, about 4 minutes. Add tomatoes, spinach, rosemary and roasted garlic and saute till spinach wilts, about 3 minutes. Add butter and mix just till melted. Spoon over chicken and serve.