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Warm Chicken, Mushroom and Spinach Salad

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READY IN:
25mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons STAR® Extra Virgin Olive Oil
  • 1 cup flat leaf parsley, fresh, loosely packed and coarsely chopped
  • 2 whole boneless chicken breasts, skin on, split
  • salt
  • pepper, freshly ground
  • 1 onion, small, chopped
  • 10 monterey white mushrooms, trimmed and cut into 3/4 inch pieces
  • 1 cup dry white wine
  • 2 tablespoons STAR® Balsamic Vinegar
  • 8 -10 ounces fresh Baby Spinach or 8 -10 ounces flat-leaf spinach, about 4 handfuls, stems cut

Directions

  1. Preheat oven to 400 degrees. Heat 1 Tbs. olive oil in a large skillet over medium heat. Press a tablespoon of parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin-side down, in skillet; cook until golden, about 8 minutes per side. Remove chicken from skillet; transfer to a roasting pan. Transfer pan to oven until chicken cooks through, 15 to 20 minutes.
  2. Return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet’s bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar, cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat, stir in 1 Tbs. olive oil.
  3. Remove chicken from oven. Place spinach on plates. Slice each breast in sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach and serve.

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