Ingredients
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2 tablespoons butter
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2 tablespoons olive oil
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6 garlic cloves, minced
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1 -1 1/2 cup flour
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1 teaspoon salt
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1 teaspoon fresh cracked pepper
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1 teaspoon garlic powder
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7 lbs chicken breasts, pounded and sliced into strips
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1/2 cup chicken broth or 1/2 cup white wine
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1/2 cup sliced sun-dried tomato packed in oil
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1/4 cup oil, for browning if needed
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1 teaspoon chopped fresh thyme
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3 tablespoons chopped fresh parsley
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20 ounces fresh mushrooms (I used baby bellas and button)
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1/2 cup capers, rinsed
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4 tablespoons sweet butter
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10 cups fresh Baby Spinach
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1/3-1/2 cup toasted pine nuts
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1 tablespoon green peppercorn
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2 large sweet onions, sliced into rings
Instructions
- Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
- Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
- In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
- When all chicken is browned drain oil and discard.
- To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
- Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
- Toss the baby spinach with the onions.
- Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
- The cooked chicken will wilt the spinach.
- Garnish with pine nuts.
- Sit back and watch it disappear.