Adapted to suit our taste buds...mmmm, this one is yummy comfort food! Excellent served over mashed potatoes.
Ingredients
4 Tablespoons extra virgin olive oil, divided
1/2 cup plus 1/2 Tablespoon whole wheat flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breasts - rinsed, trimmed of all fat, and patted dry
1 red pepper, cut into strips
8 mushrooms, stems removed and sliced
3 hands full of fresh baby spinach (preferably organic)
1 Tablespoon plus 2 teaspoons minced garlic
1/2 cup chicken broth
1/4 cup white wine
1 lemon
Heat 2 Tablespoons of olive oil in a large skillet over medium heat. In a plastic zipper bag toss 1/2 cup of flour, salt, and pepper. Add the chicken one piece at a time and toss to coat. Place each piece of chicken into the heated olive oil. Cook until it is no longer pink in the center, turning often and covering with a lid if necessary.
While the chicken is cooking, heat the remaining 2 Tablespoons of olive oil in another skillet over medium heat. Toss in the red pepper and mushrooms and cook until they soften. Add the spinach and garlic and cook until the spinach is wilted. Turn off the heat but allow to sit on the warm burner.
Once the chicken is cooked, remove from skillet and place on a plate and keep warm. Using the same skillet that the chicken was cooked in, pour in the broth and wine and stir to loosen the cooked particles from the bottom of the skillet. Slice the lemon in half and squeeze each half into your hand over the skillet, allowing the juice to go into the broth mixture but capturing the lemon seeds. Add the remaining 2 teaspoons of minced garlic and stir until boiling. Using a wire whisk, slowly whisk in the 1/2 Tablespoon of flour and stir until the mixture thickens.
To serve, I recommend serving this on top of mashed potatoes. Divide the mashed potatoes onto four serving plates. Top the mashed potatoes with the red pepper/spinach mixture. Place one chicken breast on top of the red pepper/spinach mixture. Spoon the sauce over each chicken breast.
