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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | pounds, raw | chicken breast, boneless, skinless | 1 | tablespoon | garlic & herb, sodium free seasoning (Ms. Dash) | 4 | cups | Spinach, fresh baby | 1 | cup pieces | Mushrooms, Sliced | 1/4 | pound | Prosciutto slices | 1 | tablespoon | garlic cloves | 4 | fliud ounces | wine, dry white | 2 | cups | Kitchen Basics Chicken stock | 2 | tablespoons | all-purpose flour | 2 | tablespoons | oil, canola | 1/4 | teaspoon | black pepper, ground |
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Steps
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Sequence
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Step
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| | 1 | trim and butterfly the chicken breast for even thickness, pound out between wax paper if needed, to @ 1/2 " thick | | 2 | season the chicken with garlic | | 3 | spray a large casserole dish with cooking oil | | 4 | pre-heat the oven to 325 degrees | | 5 | place the raw spinach in the bottom of the casserole dish | | 6 | in a large skillet, heat the oil and saute the mushrooms and garlic until tender, pour over the spinach in the casserole dish | | 7 | sear the chicken in the skillet on both sides, set on top of the spinach | | 8 | cut the prosciutto into ribbons, spread out over the chicken | | 9 | deglaze the pan with the wine, reduce by half, whisk in the flour and add the chicken stock simmer unitl slightly thickened | | 10 | pour the pan sauce over the chicken, cover the dish with foil and bake 20 minutes |
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