Chicken With Roasted Garlic And Vegetables Recipe
Servings: 4
Ingredients
- 1 head garlic -- unpeeled and separated
- 3 Tbsp. extra virgin olive oil
- 4 x skinless boneless chicken breast halves all-purpose flour
- 1/2 lb shiitake or possibly button mushrooms - sliced
- 1 c. dry white wine
- 1 lb tomatoes peeled, seeded, and diced
- 2 c. packed fresh spinach leaves
- 2 tsp minced fresh rosemary or possibly 1 tsp. dry
- 3 Tbsp. butter
Directions
- 1. Preheat oven to 350 degrees . Place garlic on small baking pan. Pour 1 Tbsp. oil over; toss to coat. Bake till soft, about 20 min. Cold garlic.
- Press garlic between fingertips to release from peel. Transfer garlic to bowl. (Can be prepared 1 day ahead. Cover and chill.)
- 2. Using meat mallet or possibly rolling pin, lb. chicken between sheets of plastic wrap to thickness of 1/2-inch. Coat chicken with flour; shake off excess.
- 3. Heat remaining 2 Tbsp. oil in heavy large skillet over medium-high heat. Add in chicken and saute/fry till cooked through, about 3 min per side.
- Transfer chicken to plates. Tent with foil to keep hot. Add in mushrooms to skillet and saute/fry 4 min. Add in wine to skillet and boil till liquid is reduced by half, about 4 min. Add in tomatoes, spinach, rosemary, and roasted garlic and saute/fry till spinach wilts, about 3 min. Add in butter and mix just till melted. Spoon mix over chicken and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 175 | 55% |
| Total Fat 19.88g | 25% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 111mg | 5% |
| Potassium 677mg | 19% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.41g | 2% |
| Protein 14.03g | 22% |
