Chicken with Chard and Mushrooms
and spinach salad

Name: Chicken with Chard and Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 4 oz Baby spinach; 1/2 cup Pecan halves; 1/2 cup Cranberries, dried; 2 cloves Garlic, chopped; 1/2 Onions, medium, chopped; 16 oz Mushrooms, sliced (look for pre-sliced); 4 leaves Chard, any type, chopped, leaves and stems separate; 1 lb Chicken breasts, boneless and skinless; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 tsp Paprika; 1/4 tsp Red pepper flakes (opt); 3 Tbsp Butter; 3 Tbsp Flour, almond; 1 cup Stock, any type; 1 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A favorite dish from 2017, chard and mushrooms come together to form a sauce for seared chicken that is packed with nutrients and flavor. Served with a green salad, this is a delicious cool-weather meal that's deeply satisfying and perfect for sharing!

Ingredients

Metric

Servings:

Spinach, Cranberry, and Pecan Salad:

Vinegar, apple cider - 1 1/2 Tbsp
Maple syrup - 1 tsp
Mustard, Dijon - 1 tsp
Oil, cooking - 3 Tbsp
Baby spinach - 4 oz
Pecan halves - 1/2 cup
Cranberries, dried - 1/2 cup

Chicken with Chard and Mushrooms:

Garlic - 2 cloves , chopped
Onions, medium - 1/2 , chopped
Mushrooms - 16 oz , sliced (look for pre-sliced)
Chard, any type - 4 leaves , chopped, leaves and stems separate
Chicken breasts, boneless and skinless - 1 lb
Oil, cooking - 1 Tbsp + 1 Tbsp
Paprika - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Butter - 3 Tbsp
Flour, almond - 3 Tbsp
Stock, any type - 1 cup
Lemon juice - 1 tsp

Prep

Garlic - Prep as directed. (Can be done up to 5 days ahead)
Make dressing - Whisk together vinegar, maple syrup, and mustard. Add oil (portion for salad) while whisking. (Can be done up to 4 days ahead)
Onions / Mushrooms / Chard - Prep as directed and store separately. (Can be done up to 3 days ahead)
Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat a large saute pan over medium-high heat. Add first part of oil (portion for chicken) and then chicken to heated oil. Sear on both sides until chicken is cooked through, ~3 minutes on each side. Set chicken aside and return pan to heat.
Add second part of oil (portion for chicken) and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step as cooking the mushrooms until they are dark brown is the key to developing flavor in the sauce). Season with a pinch of salt and stir in paprika and red pepper flakes.
Add butter and then onions and chard stems to melted butter. Saute until onions are beginning to soften, ~2 minutes more. Add almond flour, chard leaves, and stock to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
Add chicken back to pan and spoon sauce over top. Finish with lemon juice.
Just before serving toss spinach, pecans, and cranberries in dressing.
Serve chicken with mushrooms and chard on top. Enjoy with salad on the side.

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