italian chicken skillet supper
Chicken
Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It’s easy, and my whole family loves it.
Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1/4 pound small fresh mushrooms, sliced
- 1/2 medium onion, chopped
- 1/4 cup chopped sweet red pepper
- 1 tablespoon pine nuts
- 2 cups fresh baby spinach
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1-1/2 teaspoons spicy brown mustard
- 2 teaspoons shredded romano cheese
- optional: penne pasta and fresh basil
Directions
- Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm.
- In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
- Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
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