5 pieces of chicken breast- scallopini cut
6 baby portabella mushrooms- sliced
2 cloves garlic- smashed
2 handfuls of baby spinach
1/4 cup white wine
1 TBsp butter
1/2 tsp smoked paprika
Salt and pepper the chicken with half of the paprika on each side
Saute for 2 minutes then add shrooms and garlic. Flip after 2 minutes and add butter. Scrape down pan then add wine. Reduce for 2 minutes and add spinach – cover til wilted.
Ok- smoked paprika…. Super powerful folks- use it wisely- with great flavor comes great responsibility . It imparts a nice subtle smokey, earthy tone – add the earthy flavor of the shrooms and the slightly bitter spinach….it’s a roller coaster for your taste buds… But the butter and wine keeps you on the tracks! I used Rhine wine, slightly sweet… Works best for this dish.
I fried up some red skinned potatoes and garlic to serve with this chicken.