GARLIC ROSEMARY CHICKEN
Olive Garden Copycat Recipe
1 large head of garlic, with the top cut off
olive oil for drizzling
2 tablespoons extra virgin olive oil
1 cup sliced mushrooms
1 1/2 pounds skinless boneless chicken breasts
kosher salt and freshly ground cracked black pepper
1 tablespoon unsalted butter, plus 2 tablespoons chilled
1/4 cup dry white wine
1/2 cup chicken stock
2 cups of baby spinach leaves
2 tablespoons diced fresh rosemary plus sprigs for garnish
Preheat the oven to 350 degrees. Place the head of garlic on a layer of foil, with the cut side up. Drizzle with a bit of olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let it cool, then peel, and separate the cloves.
While the garlic is roasting, heat the olive oil in a non stick frying pan and cook the mushrooms until they are starting to get soft, about 5 minutes.
Season the chicken with salt and pepper and add it to the skillet. Add the diced rosemary and cook over medium high heat until the chicken is lightly browned and well cooked, about 4 minutes on each side. Remove the chicken and keep warm but leave the mushrooms in the pan. Stir in the white wine and chicken stock, and cook gently until the liquid has reduced and the sauce thickens a little - about 5-8 minutes. Add the whole cooked garlic cloves and cook gently about 2 minutes more. Return the chicken to the pan and cook gently for a minute or so.
In a separate skillet, heat 1 tablespoon of butter over medium heat and add the baby spinach and allow it to just lightly wilt. Place the wilted spinach on a serving dish and top with the chicken breasts. Spoon over the mushroom and garlic sauce and garnish with a sprig of fresh rosemary. Serve with creamy garlic mashed potatoes.