This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day.
As the chicken is not rolled in flour before cooking, it is perfect for gluten free or low carb dinner. Those who don’t keep such restrictions can enjoy the dish on a bed of pasta, Israeli couscous, or with fresh crusty bread on the side.
Try it and enjoy!
Prep time: 15 minutes
Cooking time: 20 minutes
1 package (8 oz, 225 grams) white button mushrooms
1 Tbs olive oil
2 Tbs butter, soft
2 cloves garlic, roughly chopped
2 skinless chicken breasts, cut into cubes
1/3 cup roughly sliced sun dried tomatoes
1 Tbs fresh rosemary, chopped
2 tsp salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
3 Tbs fresh lemon juice
2 cups packed spinach leaves
1 Tbs lemon zest
1 cup heavy cream
¼ cup toasted pine nuts, or slivered almonds
1. Remove the legs from the mushrooms (keep for stock) and slice the caps.
2. Heat the oil and butter in a large pan over medium-high heat. Add the garlic and fry for 1 minute. Add the sliced mushrooms, mix and fry lightly for 1-2 minutes. Add the chicken, sun dried tomatoes and rosemary. Season with salt, pepper and cayenne pepper and mix gently. Cook for 3-4 minutes, until the chicken turns opaque. Add the lemon juice, mix and cook for 1 minute.
3. Add the spinach, lemon zest, and heavy cream. Mix again and bring to an almost boil. Turn the heat down to medium-low, and cook, mixing occasionally, for about 7-8 minutes, until the chicken is done and the sauce thickens. Taste and adjust seasoning if needed.
Scatter the toasted pine nuts on top and serve.