Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It’s easy, and my whole family loves it. —Barbara Lento, Houston, Pennsylvania
Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1/4 pound small fresh mushrooms, sliced
- 1/2 medium onion, chopped
- 1/4 cup chopped sweet red pepper
- 1 tablespoon pine nuts
- 2 cups fresh baby spinach
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1-1/2 teaspoons spicy brown mustard
- 2 teaspoons shredded Romano cheese
- Optional: Penne pasta and fresh basil
Directions
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1Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm.
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2In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
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3Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
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