Sauteed Chicken and Baby Bella Mushrooms Served Over Garlic Spinach

I found a recipe for Pan Sauteed Chicken and Mushrooms with Garlic Spinach at one of Ruth's Bookmarked Recipe Round-Ups. It looked so good that I just had to make it. This was one of the best dinners I've ever had and you can bet I'll make this again. It's a keeper.


It was bookmarked by I'm Running to Eat, who bookmarked it from Dinners for a Year and Beyond. If you want to bookmark it and make it, let me know how it turns out. I guarantee you're gonna love it!

I've made some changes to the recipe and rewritten the directions. To read the recipe as it was originally written, visit one or both of the above blogs.

• 1/3 cup plus 1 T. all-purpose flour, divided
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 T. Tone's Garlic & Herb Seasoning (available at Sam's Club or substitute 1/2 T. garlic powder and 1/2 T. dried oregano)
• 3 skinless, boneless chicken breasts, sliced lengthwise in half (they're much easier to slice if they're partially frozen)
• 1 T. vegetable oil
• 3 T. butter, divided
• 1 (16 oz.) container sliced baby bella mushrooms
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (10 oz.) bag fresh baby spinach
• 1 cup chicken broth
• 1 cup white wine
• Squeeze of fresh lemon juice

Put 1/3 cup flour on a dinner plate. Add the salt, pepper, and Garlic & Herb Seasoning. Stir to mix with a fork. Dredge the chicken in the flour mixture.

Heat a deep, 12-inch chef's saute pan over medium-high heat. Add the vegetable oil and 1 T. of the butter. When the mixture bubbles, add the chicken and saute on both sides until nicely browned. Remove to a plate and set aside.

Add 1 T. butter to the pan. When it sizzles, add the mushrooms, let them brown on one side, then turn them over and let them brown on the second side. Remove and set aside on the same plate with the chicken.

If necessary, add just a little bit more butter to the pan. Add the onion and saute for 5 minutes, or until limp and just starting to brown.

Add the garlic and saute for one minute with the onions.

Add the spinach, stirring to mix it with the onions and garlic, and let it cook down. Remove to a separate plate and set aside. Cover with aluminum foil to keep warm.

Add the remaining 1 T. butter to the pan. When it bubbles, add the remaining 1 T. flour and stir constantly for about 30 seconds to make a roux. Stir in the chicken broth and the wine. Let cook for 2 to 3 minutes or until the sauce thickens.

Add a squeeze of lemon juice and stir to mix. Return the chicken
and mushrooms, with any accumulated juices, to the pan and heat through.

Serve the chicken and mushrooms over a bed of spinach. (If the spinach has gone cold, just zap it in the microwave for about a minute.) Drizzle the wine sauce over.

It should come as no surprise that I'm sending this to Ruth for another episode of Bookmarked Recipes. Visit her blog to see what other foodies are cooking from recipes they've found in magazines, cookbooks, online recipe sites, and other foodie blogs.