Ingredients:
2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, sliced into rings
6 garlic cloves, minced
1 -1 1/2 cup flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 teaspoon garlic powder
7 lbs chicken breasts, pounded and sliced into strips
1/2 cup chicken broth or 1/2 cup white wine
1/2 cup sliced sun-dried tomatoes packed in oil
1/4 cup oil, for browning if needed
1 teaspoon chopped fresh thyme
3 tablespoons chopped fresh parsley
20 ounces fresh mushrooms ( I used baby bellas and button)
1 tablespoon green peppercorns
1/2 cup capers, rinsed
4 tablespoons sweet butter
10 cups fresh baby spinach
1/3-1/2 cup toasted pine nuts
Directions:
Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
When all chicken is browned drain oil and discard.
To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
Toss the baby spinach with the onions.
Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
The cooked chicken will wilt the spinach.
Garnish with pine nuts.
Sit back and watch it disappear.
Servings: Serve
Time preparation: 20 min.
Time total: 45 min.