A simple, one pot meal ready in 20 minutes!
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
1 pound chicken tenders or thinly cut chicken breasts
2 tablespoons olive oil
1 pound sliced mushrooms
3 large cloves garlic, minced or grated
1 cup chicken broth
Juice from 2 lemons
3 cups fresh baby spinach
Mix the flour with the salt, pepper and granulated garlic. Coat the chicken in the flour, shaking off any excess.
Heat the oil in a large skillet over medium-high heat, and brown chicken on both sides, about 2-3 minutes.
Remove chicken from pan and add mushrooms. (If pan is too dry, add in a little more oil.) Cook mushrooms until they start to turn brown and crisp on the edges, then add the garlic. Saute for 1 minute, stirring constantly, then stir in the chicken broth, scraping the bottom of the pan to incorporate any drippings.
Bring to a simmer, reduce to medium and add chicken (plus any juices that accumulated) back in the pan. Add in the juice from 1 lemon. Taste and add salt/pepper if needed. Simmer for 5 minutes, then remove the chicken again.
Remove the pan from the heat and add the spinach, stirring constantly until wilted. Add the chicken back in and finish with the remaining lemon juice.