- 1 tsp + 2 tbsp olive oil, divided
- 1 head garlic, top sliced off
- 4 boneless, skinless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 8 ounces baby bella mushrooms, sliced
- 2 tbsp unsalted butter
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 3 sprigs fresh rosemary
- 5 ounces baby spinach
- 1 tbsp lemon juice (1/2 lemon)
Preheat oven to 400 degrees. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set cloves aside.
Place chicken between two sheets of wax paper and pound to 1/2″ thickness. Season chicken with salt and pepper. In a large nonstick skillet over medium-high heat, sear chicken in remaining olive oil, about 8 minutes per side. Transfer chicken to a plate.
Reduce heat to medium and add mushrooms, adding more olive oil if needed. Cook for 5 minutes. Add butter; once it is melted, add garlic cloves, wine, broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6-7 minutes. Stir in spinach and lemon juice. Cook and stir until spinach is slightly wilted, about 2 minutes.
4 servings
—–
Adapted from Delish (https://www.delish.com/)