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Warm Chicken, Mushroom and Spinach Salad

35 mins Serves 4 Receive a protein packed meal with this Warm Chicken, Mushroom, and Spinach Salad recipe. #STARFineFoods Ingredients: 2 Tbsp. STAR Extra Virgin Olive Oil 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped 2 whole boneless chicken breasts, skin on, split Salt and freshly ground pepper 1 small onion chopped 10 Monterey White Mushrooms, trimmed and cut into ¾ inch pieces 1 cup dry white wine 2 Tbsp. STAR Balsamic Vinegar 4 handfuls (8-10oz.) fresh baby or flat-leaf spinach, stems cut Instructions:

Preheat oven to 400º. Heat 1 Tbsp. 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.

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 Tbsp. Olive Oil.

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.

Warm Chicken, Mushroom and Spinach Salad

Ingredients

  • 2 Tbsp. STAR Extra Virgin Olive Oil
  • 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 2 whole boneless chicken breasts, skin on, split
  • Salt and freshly ground pepper
  • 1 small onion chopped
  • 10 Monterey White Mushrooms, trimmed and cut into ¾ inch pieces
  • 1 cup dry white wine
  • 2 Tbsp. STAR Balsamic Vinegar
  • 4 handfuls (8-10oz.) fresh baby or flat-leaf spinach, stems cut

Instructions

1

Preheat oven to 400º. Heat 1 Tbsp. 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 Tbsp. 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.

1

Preheat oven to 400º. Heat 1 Tbsp. 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 Tbsp. 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.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 4

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