Pan-Seared Chicken with Mushrooms
and spinach salad with dried cranberries
Earthy mushrooms are sauteed and served with pan-seared "breaded" chicken and a delicious spinach salad on the side for a comforting and well-balanced meal.
Proteins
Cuisines
Ingredients
Pan-Seared Chicken with Mushrooms:
- Garlic - 3 cloves , chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
- Chicken breasts, boneless and skinless - 1 lb
- Eggs - 2
- Almond flour / meal - 1/2 cup
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Arrowroot powder - 1 tsp
- Stock, any type - 1 1/2 cups
- Red pepper flakes (opt) - 1/4 tsp
Spinach Salad with Dried Cranberries:
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 1/2 Tbsp
- Spinach, baby - 6 oz (sub any salad greens)
- Cranberries, dried - 1/4 cup
- Almonds, sliced - 1/4 cup
Prep
- Garlic - (If prepping right before cooking, get oven heating before continuing with prep) Chop garlic. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)
- Chicken - Halve chicken. Season with some salt and pepper. (Can be done 1 day ahead)
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Make
- Prepare breading stations - In one shallow dish, whisk eggs. In another shallow dish, combine almond flour / meal with thyme, salt, and pepper.
- Heat a skillet over medium heat. Add first part of cooking oil and then mushrooms. Saute until mushrooms are golden brown and tender, 5 to 7 minutes.
- Stir in garlic, arrowroot powder, and stock. Simmer until sauce thickens, 2 to 3 minutes. Season with some salt and pepper. Set sauce aside and wipe out pan.
- Return pan to medium-high heat and add second part of cooking oil. Working with one piece of chicken at a time (do this in batches if it won’t all fit at once), dip chicken in eggs and then in almond flour / meal.
- Place chicken in heated oil and cook on both sides until cooked through, 5 to 7 minutes total.
- Transfer chicken to a serving plate and pour sauce over top. Top with red pepper flakes if you’d like.
- Toss together spinach, dried cranberries, and almonds. Add vinaigrette until dressed to your liking.
- Serve chicken with salad on the side. Enjoy!
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