MOLONARI'S CHICKEN WITH PORTABELLA MUSHROOMS
1 tablespoon olive oil
Salt and pepper to taste
4 (4 ounce each) skinless, boneless chicken breasts, pounded thin
4 tablespoons flour
1 pound fresh cleaned spinach
1 pound portabella mushrooms, sliced
Juice from 2 lemons
1 tablespoon fresh minced garlic
4 ounces dry white wine
Heat olive oil in nonstick pan.
Dredge salted and peppered chicken breasts in flour and shake off excess.
Place chicken in skillet and cook 3 minutes. Turn and cook 3 more minutes.
While chicken is cooking, wash spinach and remove excess water.
Add sliced portabellas, lemon juice, spinach, garlic and white wine to the skillet and cook, covered, 1 minute to wilt the spinach.
Remove chicken and place on warm plates.
Continue cooking mushroom and spinach mixture until liquid in skillet is reduced. Spoon over chicken breasts and serve.
Servings: 4
Source: Kitchen Express by Dee Wolk
1 tablespoon olive oil
Salt and pepper to taste
4 (4 ounce each) skinless, boneless chicken breasts, pounded thin
4 tablespoons flour
1 pound fresh cleaned spinach
1 pound portabella mushrooms, sliced
Juice from 2 lemons
1 tablespoon fresh minced garlic
4 ounces dry white wine
Heat olive oil in nonstick pan.
Dredge salted and peppered chicken breasts in flour and shake off excess.
Place chicken in skillet and cook 3 minutes. Turn and cook 3 more minutes.
While chicken is cooking, wash spinach and remove excess water.
Add sliced portabellas, lemon juice, spinach, garlic and white wine to the skillet and cook, covered, 1 minute to wilt the spinach.
Remove chicken and place on warm plates.
Continue cooking mushroom and spinach mixture until liquid in skillet is reduced. Spoon over chicken breasts and serve.
Servings: 4
Source: Kitchen Express by Dee Wolk
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