Roasted Chicken Breast with new potatoes, mushrooms and green onions

By á-2799

Ingredients

• 1 lb fingerling potatoes, halved lenghwise
• 1/4 c olive oil
• salt and pepper
• 4 6oz boneless chicken breasts, skin on
• 2 tbsp butter
• 4 oz morel mushrooms (Oyster or shitake)
• 1/4 c finely chopped onion
• 1 c green onions cut into 1 inch pieces on the bias
• 2 c packed baby spinach
• 1 tsp chopped fresh thyme
• 1/4 c chopped parsley

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350

2. Toss potatoes with 1 tbsp olive oil. Season with salt and pepper. Place potatoes cut side down on baking sheet and roast in oven 20 to 30 min until golden. Remove and keep warm.

3. Season chicken with salt and pepper. Heat 1 tbsp oil in oven proof skillet over med-high heat. Sear the chicken, skin side down, for about 4 min. or until golden brown. Turn over and place skillet in oven for 12 to 15 min until chicken is cooked through.

4. Prepare garnish while chicken is cooking. In a large skillet over med-high heat, add remaining 2 tbsp olive oil and butter. Add mushrooms and onions, saute for 2 min. Add the green onion, spinach and herbs. Toss well. Cook for 1 to 2 min or until spinach is just wilted. Season to taste. Serve with chicken and potates.