Monday, May 21, 2012

Chicken with Spinach, Mushrooms, and Tomatoes

Tonight I needed a meal that would work for both our family and another family.  I wanted one pan and something that would transport easily.  Both families were also looking for something relatively healthy.   Chicken with Spinach, Mushrooms, and Tomatoes hit the spot!

Chicken with Spinach, Mushrooms, and Tomatoes
Adapted from Real Simple


3 Tbsp olive oil
5 large boneless, skinless chicken breasts
salt and pepper
1 pound button mushrooms
1 red bell pepper, cut into 1/2 inch pieces
1 box grape tomatoes
3 cloves garlic, chopped
1 cup vegetable stock, chicken stock, or dry white wine
2 bunches spinach, thick stems removed (about 8 cups)


Heat 2 Tbsp oil in a large skillet (I used 14-inch) over medium-high heat.  Season the chicken with salt and pepper.  Cook the chicken in the skillet until browned on both sides and cooked through, approximately 10 - 13 minutes per side (I had large pieces).  Transfer the chicken to a plate and cover loosely with foil.

Continuing on medium-high heat, add the remaining Tbsp of olive oil.  When heated, add the mushrooms, tomatoes, and red pepper, and cook for approximately 3-5 minutes.  Add the liquid (stock or wine) and garlic and cook until mushrooms are tender, about 5 minutes.

Add the spinach, as well as more salt and pepper to taste, and cook until the spinach is wilted.  Return chicken to pan to ensure heated through.  Serve with rice or potatoes.

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