This chicken dish is deceptively simple; sautéed chicken over spinach. Nothing fancy, right?
You guys, it’s the sauce. If you take the time to do this dish right, this pan sauce is to die for! I literally lick the bowls clean as I do the dishes afterward.
It’s important to roast the garlic before you use it. I know making the time to roast garlic is cumbersome; I’m frequently guilty of substituting simple minced garlic in an effort to save time. But if you want this dish to sing the way it’s supposed to, you’ll take the extra time. This is my favorite way to roast garlic.
Tip: Pay attention not to over-salt. There are already a lot of salty, umami flavors in the ingredients. Use salt sparingly at first and add more to taste, if needed.
Garlic Rosemary Chicken over Spinach
(Original recipe: Aunt Bee’s Recipes)
2 heads garlic, roasted
1 TBSP olive oil, divided
8 oz fresh mushrooms, sliced
4 chicken breasts, sliced or pounded to an even thickness
Salt & pepper to taste
2 TBSP fresh rosemary, chopped
1/4 C dry white wine
3/4 C chicken broth
4 TBSP butter, divided
3 C fresh spinach
Freshly grated Parmigiano Reggiano
Roast your garlic cloves (recipe here, if needed). Carefully pull the cloves out of the head and set them aside.
Sprinkle chicken breasts with chopped rosemary, salt, and pepper. Heat oil in a large skillet. Sauté chicken until brown and cooked through. Remove chicken to a plate and cover to keep warm.
Heat 2 TBSP of butter in the same skillet. Cook mushrooms over medium high heat until soft. Stir in wine and deglaze the pan. Add chicken broth and roasted garlic cloves. Bring to a simmer and allow to cook over medium/low heat until it reduces, about 10 minutes.
Meanwhile, in a separate skillet, melt remaining 2 TBSP of butter over medium heat. Add the spinach and toss quickly, allowing it to wilt and cook. Pull it off the heat as soon as all the leaves have wilted.
Serve the chicken over a bed of spinach, topped with mushrooms and pan sauce. Finish with freshly grated Parmigiano Reggiano.