Olive Garden Garlic Rosemary Chicken

Ingredients

• Garlic

  Raw

  10 clove or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  Shiitake, raw

  227g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rosemary

  Fresh

  2 tbsp or 3g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Butter

  Unsalted

  4 tbsp or 57g

• Spinach

  Raw

  3 cup or 90g

Directions

1. Very carefully separate the cloves from the heads of roasted garlic. Set them aside. Cook mushrooms in oil in a large skillet over medium high heat for 5 minutes. Season chicken with salt and pepper on both sides. Add chicken to skillet. Sprinkle rosemary all over chicken and mushrooms. Cook chicken breasts on both sides until browned and cooked through. Remove chicken to a plate and cover to keep warm, leave mushrooms in skillet. Stir in wine, chicken broth and 2 Tbsp butter to skillet and cook over medium/low heat until sauce reduces. (about 10 minutes) Stir in the reserved cloves of roasted garlic. Meanwhile, in a separate skillet, melt 2 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
2. (source: https://www.auntbeesrecipes.com/2015/03/olive-garden-garlic-rosemary-chicken.html)

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