Chicken Lucia
Nutrition
Calories: 580 kcalCarbohydrates: 19 gProtein: 57 gFat: 31 gSaturated Fat: 13 gCholesterol: 205 mgSodium: 520 mgFiber: 3 g
Ingredients
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 4 6 to 8 oz. boneless skinless chicken breast halves
- 2 Tbsp. olive oil
- 1/2 cup dry sherry
- 2 cups sliced mushrooms
- 1 clove garlic minced
- 3/4 cup heavy cream
- 1/4 cup chopped sun-dried tomatoes packed in oil
- 1 5 oz. pkg. Nature’s Place Organic Baby Spinach
Instructions
- 1. In a large zip-close bag, combine flour, salt, and pepper. Add chicken to bag and seal. Shake to coat chicken with flour mixture. Shake off excess flour; place chicken on a plate.
- 2. Heat oil in a large skillet over medium-high heat; add chicken. Cook 5 minutes, turning once. Remove skillet from heat and add sherry. Return to heat and stir in mushrooms and garlic. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until chicken is no longer pink in the thickest part, about 15 to 20 minutes. Transfer chicken to a platter and cover loosely with foil.
- 3. Stir cream and tomatoes into mushroom mixture. Add spinach in handfuls, mixing to incorporate it all. Bring to a boil, then reduce heat to maintain a simmer. Simmer uncovered until sauce is thickened and spinach is wilted, about 4 to 5 minutes, stirring frequently. Remove from heat.
- 4. To serve, cut chicken into 3/4-inch slices and divide among 4 plates. Top each serving with spinach sauce.
- Source: Hannaford fresh Magazine, July - August 2013