Chicken and Mushroom Skillet
Lemon Orzo
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp butter, divided
- 1 (8-oz) pkg whole mushrooms, sliced
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp all-purpose flour
- 1 cup chicken broth
- ¼ cup heavy cream
- ½ (10-oz) pkg spinach
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt 1 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 3 to 4 minutes per side or until browned. Remove from skillet, and keep warm.
- Melt 1 Tbsp butter in same skillet; add mushrooms, onion, and garlic. Cook, stirring occasionally, until vegetables are tender. Add flour; cook, stirring constantly, 2 minutes.
- Stir in broth and cream. Gradually add spinach, stirring until wilted. Return chicken to skillet, and cook until chicken is done and sauce is slightly thickened. Serve over pasta.
Side Dish Ingredients
- ½ cup orzo
- ½ lemon
Side Dish Instructions
- Cook orzo according to package directions.
- Grate zest and squeeze juice from lemon. Stir into orzo, and season with salt and pepper to taste.
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