spinach

Chicken With Spinach and Mushrooms

Chicken With Spinach and Mushrooms

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Chicken With Spinach and Mushrooms
An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms is sure to leave you satisfied but not overly full.
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
  3. Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
  4. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  5. Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
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Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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Chicken with Roasted Sweet Potato Salad
Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  3. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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