| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
people
|
Ingredients
- 2 Tbsp olive oil
- 4 6-oz chicken breasts boneless & skinless
- 1 - 2 pinches kosher salt & pepper to taste
- 1 pound button mushrooms quartered
- 1 whole red bell pepper cut into 1/2 inch pieces
- 2 cloves garlic chopped
- 1/2 cup dry white wine
- 2 bunches spinach thick stems removed (about 8 cups)
Ingredients
|
|
Instructions
- 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.
- Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
- Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
- Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
Share this Recipe