Monday, January 10, 2011
Shiitake Mushroom Baked Chicken over Spinach
Ahhh... This was earthy comfort on a place. Shiitake mushrooms are my favorite! If you're a mushroom fan, I highly suggest you try this! If not... well, I highly suggest you become a mushroom fan!
My husband and daughter went to the Fungus Festival in Santa Cruz this weekend, which sparked our appreciation and our appetites! Hope you enjoy!
4 large chicken breasts
2 1/2 C fresh shiitake mushrooms, sliced
1 C white wine (or chicken broth)
1/2 C coconut milk
2 T coconut oil
Seasonings (1/2 tsp. each):
celery salt, garlic powder, onion powder, paprika, black pepper, and poultry seasoning.
fresh spinach, 1 bunch (or pre-washed bag)
2 cloves garlic, minced
2 tsp. olive oil
Preheat oven to 350 degrees. Pound chicken breasts to about 3/4 inch thick. Combine seasonings and sprinkle both sides of chicken until well covered. Heat coconut oil in a skillet and brown chicken breasts (about 4 minutes on each side). Remove chicken to a baking dish. Add shiitake mushroom to skillet and slowly add wine, deglazing the pan, and scraping up delicious bits. Cook until most the liquid is absorbed and shiitake mushrooms are tender. Lastly , add coconut milk. Mix well and pour over chicken. Bake, uncovered for about 20-25 minutes. While the chicken is baking, saute the spinach: Heat the olive oil in a skillet, add garlic and saute until tender (careful not to burn) add spinach. Cook, tossing spinach until wilted and well coated with garlic and olive oil. Center spinach on a diner plate, top with chicken & mushrooms (spoon additional mushrooms and sauce as desired). Hope you enjoy this earthy comfort Paleo meal!