This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Seared Chicken With Veggies
2 tablespoons
Olive Oil
2-3
Kosher salt & pepper
12 oz
Mushrooms, quartered
1/2
Red bell pepper, cut into 1/2 inch pieces
2 cloves
Garlic, chopped
1/2 cup
Dry white wine
8 cups
Spinach, thick stems removed
- Season the chicken with salt and pepper
- Heat a large skillet over medium-high heat
- Pour in half of the olive oil and cook chicken breasts until golden brown, roughly 5-7 minutes on each side
- Once chicken breasts have internal temperature of 165F, remove onto a clean plate
- While the skillet is still on the stove top on medium-high heat, pour the rest of the olive oil
- Add bell pepper and mushroom, sautéing for 2 minutes
- Now add the garlic and mix
- Pour in wine and allow liquid to reduce down to a fourth
- Mix fresh spinach into the pan
- Season with salt and pepper to taste
- Serve with chicken and enjoy!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Prep
Cook
00:00 Total Time
Ingredients
Directions
Seared Chicken With Veggies
2 tablespoons
Olive Oil
2-3
Kosher salt & pepper
12 oz
Mushrooms, quartered
1/2
Red bell pepper, cut into 1/2 inch pieces
2 cloves
Garlic, chopped
1/2 cup
Dry white wine
8 cups
Spinach, thick stems removed
- Season the chicken with salt and pepper
- Heat a large skillet over medium-high heat
- Pour in half of the olive oil and cook chicken breasts until golden brown, roughly 5-7 minutes on each side
- Once chicken breasts have internal temperature of 165F, remove onto a clean plate
- While the skillet is still on the stove top on medium-high heat, pour the rest of the olive oil
- Add bell pepper and mushroom, sautéing for 2 minutes
- Now add the garlic and mix
- Pour in wine and allow liquid to reduce down to a fourth
- Mix fresh spinach into the pan
- Season with salt and pepper to taste
- Serve with chicken and enjoy!
