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Chicken Lucia
1/4 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 (6 to 8 oz.) boneless skinless chicken breast halves
2 Tbsp. olive oil
1/2 cup dry sherry
2 cups sliced mushrooms
1 clove garlic, minced
3/4 cup heavy cream
1/4 cup chopped sun-dried tomatoes packed in oil
1 (5 oz.) pkg. Nature's Place Organic Baby Spinach
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Chicken Lucia

Chicken Lucia

Chicken Lucia
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. In a large zip-close bag, combine flour, salt, and pepper. Add chicken to bag and seal. Shake to coat chicken with flour mixture. Shake off excess flour; place chicken on a plate.
2. Heat oil in a large skillet over medium-high heat; add chicken. Cook 5 minutes, turning once. Remove skillet from heat and add sherry. Return to heat and stir in mushrooms and garlic. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until chicken is no longer pink in the thickest part, about 15 to 20 minutes. Transfer chicken to a platter and cover loosely with foil.
3. Stir cream and tomatoes into mushroom mixture. Add spinach in handfuls, mixing to incorporate it all. Bring to a boil, then reduce heat to maintain a simmer. Simmer uncovered until sauce is thickened and spinach is wilted, about 4 to 5 minutes, stirring frequently. Remove from heat.
4. To serve, cut chicken into 3/4-inch slices and divide among 4 plates. Top each serving with spinach sauce.
Source: Hannaford fresh Magazine, July - August 2013