GRILLED CHICKEN SALISBURY
4 boneless chicken breasts, pounded flat
2 teaspoons Seasoning Salt
4 tablespoon butter
1/2 pound fresh mushrooms, quartered
2 cloves garlic, minced
9 ounces fresh baby spinach
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.
Makes 4 servings
Do not freeze
Per Serving: 264 Calories; 13g Fat; 31g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is my version of a dish I had in a restaurant in Salisbury, England. It's a very simple dish, but it looks elegant and the flavor is wonderful.