MUSHROOM CHICKEN WITH WILTED SPINACH
Makes 3 Servings
1 Serving = @7 PointsPlus™
3 TBSP olive oil, divided
1 bag fresh spinach leaves
salt & pepper (to taste)
4 TBSP balsamic vinegar
2 TBSP Dijon mustard
3 boneless, skinless chicken breasts, all visible fat removed
1/4 cup low sodium, fat free vegetable stock
1 1/2 tsp dried thyme
1 small package mushrooms
Heat 1 TBSP olive oil in a large skillet over medium high heat. Add 1 clove minced garlic. Saute 1 minute, stirring frequently to prevent burning.
Add spinach and continue cooking until wilted. Sprinkle with salt. Place spinach on a plate and set aside.
In the same skillet, heat the remaining 2 TBSP olive oil over medium high heat.
In a measuring cup, mix together the vinegar, mustard and remaining garlic. Place chicken and vinegar mixture in a large bowl and turn until coated well.
Place chicken in the skillet along with any remaining vinegar mixture. Sprinkle with salt & pepper to taste. Cook over medium heat until the chicken is just shy of being done, @3 minutes on each side.
Push chicken to the outside of the pan. Add chicken stock and thyme. Add mushrooms to the pan and cook until mushrooms are 'tender' and chicken is done.
Place spinach on your plate. Place 1 chicken breast on top of the spinach and spoon mushrooms and sauce over the top.
MY SPIN: The original recipe actually called for chicken stock.....I didn't have any.....and the vegetable stock worked just fine. I also used more garlic because we love garlic. My vinegar of choice is the Nakano Rice Vinegar......and if you haven't tried, you should!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***