Warm Chicken, Mushroom and Spinach Salad

Submitted by STAR EXTRA VIRGIN

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons STAR® Extra Virgin Olive Oil
• 1 cup flat leaf parsley, fresh, loosely packed and coarsely chopped
• 2 whole boneless chicken breasts, skin on, split
• salt
• pepper, freshly ground
• 1 onion, small, chopped
• 10 monterey white mushrooms, trimmed and cut into 3/4 inch pieces
• 1 cup dry white wine
• 2 tablespoons STAR® Balsamic Vinegar
• 8 -10 ounces fresh Baby Spinach or 8 -10 ounces flat-leaf spinach, about 4 handfuls, stems cut

directions

1. Preheat oven to 400 degrees. Heat 1 Tbs. olive oil in a large skillet over medium heat. Press a tablespoon of parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin-side down, in skillet; cook until golden, about 8 minutes per side. Remove chicken from skillet; transfer to a roasting pan. Transfer pan to oven until chicken cooks through, 15 to 20 minutes.
2. Return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet’s bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar, cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat, stir in 1 Tbs. olive oil.
3. Remove chicken from oven. Place spinach on plates. Slice each breast in sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach and serve.