Try this Grilled Chicken Salisbury recipe, or contribute your own.
- Carbohydrate 5.0101960161925 g
- Cholesterol 167.41 mg
- Fat 14.8980638224525 g
- Fiber 2.02279188398155 g
- Protein 58.34839234061 g
- Saturated Fat 8.13984703888175 g
- Serving Size 1 1 Serving (375g)
- Sodium 1048.84322962275 mg
- Sugar 2.98740413221095 g
- Trans Fat 1.775390862077 g
- Calories 392 calories
Step-by-step
- Season the chicken on both sides with seasoning salt; grill and keep warm.
- Meanwhile, sauté the mushrooms and garlic, in butter in a very large skillet, until tender and most of the liquid has evaporated.
- Add the spinach to the mushrooms and cook just until wilted.
- The skillet will be very full, but the spinach will quickly cook down.
- Be sure to stir up the mushrooms from the bottom of the pan.
- Season to taste with salt.
- Serve the spinach-mushroom mixture over the chicken.
Fresh baby spinach does the heavy lifting in this dish, shrinking dramatically as its high water content evaporates in the heat of the pan. Achieving success relies heavily on your choice of cooking gear and temperature management.
- Pound the four boneless chicken breasts to a uniform half-inch thickness before seasoning with salt, ensuring they cook through in under eight minutes on a hot grill without drying out the exterior.
- Use a skillet measuring at least twelve inches across to accommodate the nine ounces of fresh spinach without crowding, which otherwise causes the greens to steam rather than wilt.
- Sauté the quartered mushrooms in four teaspoons of butter over medium-high heat for approximately six minutes until their cellular water releases and completely evaporates, leaving behind concentrated umami.
- Minced garlic burns easily; stir it into the mushrooms during the final sixty seconds of their cooking time to prevent acrid bitterness.
- Adapt this dish for dairy-free diets by substituting an equal volume of neutral high-heat cooking oil for the butter without altering the cooking times.
Proper moisture management turns simple greens and poultry into a cohesive meal. Cooking the mushroom liquid down completely prevents the vegetable topping from watering down the grilled meat.
