Ingredients
1tspextra virgin olive oil,plus 2 tbsp, divided
1headgarlic,top sliced off
4chicken breasts,pounded ½-inch thick
kosher salt
freshly ground black pepper
4ozcremini mushrooms,sliced
2tbspunsalted butter,divided
¼cupwhite wine
¾cupchicken broth
3sprigsfresh rosemary
5ozbaby spinach
½lemon,juiced
mashed potatoes,for serving
Preparation
Preheat oven to 400 degrees F.
Drizzle a teaspoon of olive oil over the garlic and wrap in foil. Bake for about 1 hour until golden and soft.
Set aside to cool, then pick out cloves. Set aside.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil.
Season chicken breasts with salt and pepper, then sear for about 8 minutes per side until golden. Transfer to a plate.
Return skillet to medium heat, add more oil if necessary, then add mushrooms.
Season with salt and pepper and cook for 5 minutes until slightly wilted.
Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary.
Bring to a simmer, nestle back in the chicken, and let simmer for 6 to 7 minutes until the sauce has reduced slightly.
Stir in spinach and lemon juice and let cook for about 2 minutes more until spinach is slightly wilted.
Serve with mashed potatoes.
