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  • Chicken With Roasted Garlic And Vegetables

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    Chicken With Roasted Garlic And Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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. 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.
    2. Press garlic between fingertips to release from peel. Transfer garlic to bowl. (Can be prepared 1 day ahead. Cover and chill.)
    3. 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.
    4. 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.
    5. 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.

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