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Nutrition Facts
Serving Size 1 (555g) Recipe makes 2 servings
Calories 273
Calories from Fat 29		(10%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 294mg		12%
Potassium 2010mg		57%
Total Carbohydrate 18.1g		6%
	Dietary Fiber 6.9g	27%
	Sugars 3.0g
Protein 36.3g		72%
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Chicken With Spinach and Mushrooms

Recipe #145355 | 10 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Nov 17, 2005

I felt creative one night and threw a little of this and that in a pan and came up with this really yummy recipe. Hope you enjoy it as much as we do! PLEASE let me know if you try this and what you think!

SERVES 2 (change servings and units)

Ingredients

8 ounces boneless skinless chicken breasts
4 ounces mushrooms, quartered
2 green onions, sliced on diagonal
1 cup grape tomatoes
1/2 cup white wine
1/2 tablespoon lemon juice (use zest too)
3 garlic cloves, sliced
1 lb spinach, precleaned
2 teaspoons parmesan cheese, fresh grated
salt
pepper

Directions

1
Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
2
Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
3
Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
4
Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
5
Add fresh spinach and cook til wilted.
6
Season with fresh pepper and salt.
7
Plate veggie saute and place chicken on top.
8
Garnish with fresh parmesan on top!

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Featured Reviews for This Recipe

From: one_of_thr3

On Apr 18, 2009

I just made this and it was very enjoyable. The colours made it particularly attractive. The sauce smelled terrific and the Parmesan added just the right touch to the flavour. The chicken was so tender. Ten minutes for prep time was reasonable, but I'd say cooking time was closer to 30.

0 people found this review helpful

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From: cyaos

On Feb 25, 2009

This was pretty tasty and a nice quick dish for a weeknight. I did precut the chicken and then cook it to cut down on the cooking time, added additional green onions and garlic and skipped the parmesan cheese - it wasn't needed. This was a nice change and will be made again. Thanks for posting!

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From: Fairy Nuff

On Nov 21, 2005

I'm so surprised that this recipe doesn't have more reviews as it has so much flavour and is so quick and easy to make. We enjoyed this so much and I was able to make two large chicken breasts feed five people. The sauce is perfect, the lemon adds a bit of zing. Plating the chicken on top of the spinach adds a bit of restaurant quality to the meal - and the recipe itself is restaurant quality, if not better! My entire family enjoyed this and I will definitely be making it again.

3 people found this review helpful

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From: ~Rita~

On Jan 4, 2006

I used 3 breast that were a 1 1/2 pounds seasoned with my Flavored Salt Flavored Seasoned Salt. I did add a touch of olive oil to the pan. Browned one side then flipped the chicken at which time I added the 12 ounces of mushrooms, scallions and garlic cooked till chicken was almost done adding the tomatoes, lemon zest, juice, & wine deglazing the pan. Skipped the water I found no need for it. Then tossed 1/2 pound spinach in just till wilted along with capers( I think I`m addicted to them). Very Very Delish!!! So low in fat and full of flavor!

2 people found this review helpful

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