Italian Chicken Skillet Supper
Total TimePrep/Total Time: 30 min.
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 teaspoons reduced-fat butter
- 1 teaspoon olive oil
- 1/4 pound small fresh mushrooms, sliced
- 1/2 medium onion, chopped
- 1/4 cup chopped sweet red pepper
- 1 tablespoon pine nuts
- 2 cups fresh baby spinach
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1-1/2 teaspoons spicy brown mustard
- 2 teaspoons shredded Romano cheese
- Penne pasta and fresh basil, optional
- Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm.
- In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
- Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts1 chicken breast half with 1/2 cup vegetable mixture: 248 calories, 10g fat (3g saturated fat), 70mg cholesterol, 548mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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Jun 4, 2014
It was good. I skipped the pine nuts.
Jan 29, 2014
We have small appetites so I was able to get 3 servings out of one 8 ounce chicken breast and made a few small changes. I used non stick cooking spray..olive oil favor..to cook the chicken and I didn't have any pine nuts in the house so omitted those. Otherwise I followed the recipe and served on noodles...flavor was very good and will definitely make again.
Nov 3, 2013
Not a lot of flavor.
Jun 24, 2012
Excellent!!! We pretty much followed the recipe, except mixed the flour, broth, and mustard before adding, and we also added capers. Served it over angel hair pasta. Will probably toast the pine nuts next time (and there will definitely be a next time!).
Apr 27, 2012
Easy and tasty - a new favorite
Jan 16, 2012
Delish!!!! I doubled the recipe to serve four and the family pronounced it like something you get at a restaurant. Didn't have pine nuts.
Nov 28, 2011
I didn't use pine nuts, and I used more cheese and butter than recommended, but this dish was an absolute winner! Delicious!
Feb 17, 2011
The basics of this recipe are great. I did modify it slightly and here is what I did.2 boneless skinless chicken breasts, halved and pounded slightly just to even out. Sprinkle skin side with garlic salt and freshly ground pepper. In a skillet large enough to hold the chicken in a single layer, melt 1 Tablespoon butter with 1 Tablespoon extra-virgin olive oil until it bubbles. Cook chicken skin side down until well browned - about 4 minutes, turn and cook other side about 4 minutes or until no longer pink. Remove to a plate and cover with foil to keep warm.1/2 pound fresh mushrooms, quartered1 medium onion sliced in thin wedges2 cloves garlic, minced1/2 small red pepper, in long thin slices2 cups tender spinach leaves1 Tablespoon flour1/2 cup chicken broth or chardonnay wine1 Tablespoon Country Dijon MustardIn the same skillet saute the mushrooms, onions, garlic and red pepper until crisp-tender. Add spinach and cook and stir until just wilted. Combine flour chicken broth or wine and mustard and stir into vegetables. Bring to a boil. Return chicken to the skillet and heat through. Serve with oven roasted potatoes and enjoy!
Jan 29, 2010
This recipie was very delicious! I WILL be cooking this again for sure! :-)