Pan Roasted Chicken Breast with Wilted Spinach & Mushrooms

A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius

Season chicken with salt and pepper. Heat olive oil over medium-high until shimmering. Work in batches to get a good sear on both sides of chicken. Remove chicken to a plate and set aside. Drain pan, add a touch of fresh oil, and wait for oil to shimmer again. Sautée onion until translucent, add mushroom & garlic to pan, season with salt & pepper. Once mushrooms have given off their liquid (4-5 minutes), deglaze with quarter cup of vermouth and scrape bottom of pan. Add spinach, and lightly wilt, add chicken stock, capers, parsley and chicken back to pan. Simmer to warm. Turn off heat & swirl in butter. Adjust seasoning as needed. Yields 4 servings.

4 Boneless Skinless Chicken Breasts
Salt & Black Pepper
2 Tbs Olive Oil
1 White Onion
3 cloves Sliced Garlic
8 ounces Sliced Button Mushrooms
1/2 cup Dry Vermouth
1 lb Pre-washed Baby Spinach, or other soft green
1/4 cup Chicken Stock
1 tsp Capers, rinsed and drained
2 Tbs Fresh Parsley, chopped
2 Tbs Butter, cut into chunks
Add ons:
1. Artichoke hearts
2. Feta
3. Pasta and breadcrumbs
4. Toasted pine nuts or almonds
5. Couscous or quinoa
Wine Pairings:
Esporao Reserva Portuguese White 2013
Olivier Merlin Bourgogne Rouge Pinot Noir 2012