Longest recipe title ever?
There are a lot of noteworthy things in this dish, it was difficult to streamline the title.
Last week was a rough one, which explains my absence. I’m not going to go into details on the blog, but suffice it to say that I didn’t really feel like cooking.
Does anyone else find their kitchen the least appealing room in the house when something traumatic happens?
I’ll spare you my melodramatic nature for now and share with you instead the first recipe to come out of my kitchen since last week.
It was a good one, too. The sauce (almost a gravy) is a little bit creamy but still light, it’s quick and it has a ton of flavor.
Snapped me right out of my funk.
Chicken with Balsamic Spinach and Mushroom Sauce
4 boneless, skinless chicken breast halves
2 t oil (divided)
1/2 package of cremini mushrooms (about 4 oz)
1/2 medium onion, sliced
1 clove garlic, minced
1/2-3/4 cup chicken broth
1-2 T half and half or milk
2 T balsamic vinegar
2 t worcestershire sauce
1/2 t garlic powder
2 cups fresh baby spinach leaves
2 t cornstarch
1. In a skillet, heat 1 t oil over medium heat (I don’t recommend using non-stick for this recipe).
2. Season chicken on both sides with salt+pepper and place in skillet. Cook until chicken begins to brown, flip and repeat, about 4 minutes per side. Remove from skillet and set aside.
3. Wipe mushrooms with a damp towel to remove any dirt and slice. Add them to the skillet over medium heat with remaining oil and onion and a pinch of salt.
4. Saute for about 3-4 minutes, until the mushrooms begin to release their moisture and add garlic. Saute for another 2 minutes.
5. Stir in chicken broth and cream, scraping the bottom of the pan to release the brown bits into the sauce.
6. Stir in the vinegar and worcestershire sauce and allow to simmer for 5 minutes.
7. In a small bowl or glass, combine cornstarch and a few teaspoons of water to create a slurry. Stir this into sauce, place chicken back in skillet and cook until it has thickened up to desired consistency.
8. Add spinach to the sauce and stir until it has wilted. Remove from heat.
9. Plate chicken, pour sauce over it and serve.
That is some good sauce if I may say so myself.
I’m actually planning on making more of it to create different recipes with, so look for those soon.
And yes, I sort of cheated by using cornstarch to thicken it up. If you’re more by-the-book than me (read: you’re uptight), you could thicken it up by making a roux with flour before adding the chicken broth, but the cornstarch makes this fail-proof.
I’ll take the short cut, thankyouverymuch.
This would be an excellent dish to serve to company! It isn’t too complicated and it’s fancy enough to impress your guests.
Well … it’s fancy enough to impress my guests, but I’m not all that fancy. The leftovers from this dinner are sitting on a shelf in my fridge next to a half full case of Miller Lite if that tells you anything.
It’s equally as good to shovel in your face right after a massive handful of tiny everything flavored crackers and right before a large hunk of chocolate while watching trashy TV.
Multi-purpose this dish is, I’m telling ya.