Creamy Chicken with Spinach, Mushrooms and Squash

This one-pan wonder comes together quickly, perfect for a busy weeknight. It's loaded with flavor and good-for-you veggies and tastes decadent. We like to serve this with good quality bread for mopping up the delectable juices. This recipe makes 2 servings.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
2 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
8 ounces crimini mushrooms, brushed clean and sliced
6 ounces baby spinach leaves
1/2 yellow onion, chopped
3 cloves garlic, minced
1/2 cup chicken or vegetable stock
Splash of dry white wine (optional)
Splash of heavy cream (optional)
Flour, for dusting
Salt and pepper, to taste

Directions
Heat oil in a large, heavy skillet to medium-high on the stove top. Dredge the chicken breasts with flour, shake off excess and season with salt and pepper. Once the oil is hot, add chicken breasts to the pan and cook for 7-8 minutes, flipping once in the middle of cooking. Remove chicken from the pan and set aside.

Add onions to the pan and cook just until the onions begin to turn brown on the edges, about 5 minutes. Add mushrooms and cook for another 5 minutes. Add stock and wine (if using) to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon.

Add spinach leaves, stir and cook just until the spinach wilts, about 2-3 minutes. Finish with the cream (if using) and serve.