Good Greens, Good Gravy... BSI

Greens are really good for you. Greens that also have gravy (made from a wine sauce) poured over them are even better. One of my favorite foodie friends, Heather, at Girli Chef, is hosting this week's Blogger Secret Ingredient (BSI) and she chose Greens as the secret ingredient. She won last week's BSI with her Watermelon Margaritas. The assignment--should you chose to accept it--is to make a recipe featuring greens. She then gets to choose which recipe she likes best and the winner receives a gift, plus he or she gets to chose the next BSI and host the next round-up. Check out her post for all the details.

Spinach is my favorite go-to greens because, not only is it really, really healthy, it's also delicious in so many recipes. A while back, I made Sauteed Chicken and Baby Bella Mushrooms Served Over Garlic Spinach. It was absolutely delicious and it's definitely a keeper. It's one of my favorite recipes; I've made it many times. And judging from my stats, several thousand people have searched for it and ended up on my blog, so it must be good. I'm re-posting it here as
my greens entry for BSI.

• 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.

Enjoy!