YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Marsala Chicken with Wilted Spinach
Savor tender chicken breast bathed in a silky mushroom Marsala sauce, enriched with a splash of half & half and accompanied by lightly wilted spinach. This dish perfectly balances the creaminess and robust flavors of mushrooms and Marsala wine, creating a delightful meal that's both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast
1 cup sliced Mushrooms
2 cups Fresh Spinach
1 tsp Olive Oil
2 tbsp Marsala Wine
1/4 cup Half & Half
1 Garlic Clove (minced)
1/4 cup Low-Sodium Chicken Broth
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown; remove from skillet and set aside.
In the same skillet, add minced garlic and sliced mushrooms. Sauté until the mushrooms are softened and beginning to brown, about 4-5 minutes.
Pour in the Marsala wine and low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Allow the sauce to simmer for 2-3 minutes.
Stir in the half & half, reducing the heat to medium-low. Return the chicken to the pan and let it simmer in the sauce for another 4-5 minutes to meld the flavors.
In a separate pan, quickly wilt the fresh spinach over medium heat until just softened, about 1-2 minutes.
Plate the chicken with generous spoonfuls of the creamy mushroom Marsala sauce, and serve alongside the wilted spinach.