Chicken With Mushrooms, Greens And Walnuts

• 2 Organic chicken breasts, cut into bite size pieces
• 2 small yellow onions, small dice
• 1 1/2 green bell peppers, cut into bite size pieces
• 4 cloves garlic, finely chopped
• 2 Tbs. extra virgin olive oil
• 8 ozs. fresh mixed mushrooms (baby bella, shiitake, oyster), sliced
• 2 cups fresh spinach leaves
• 2 Tbs. Dijon mustard
• 1/2 cup Pinot noir wine
• 1/2 cup low sodium chicken broth, heated
• 10 asparagus spears, cut into 1 inch pieces
• 1/2 cup walnut pieces
• 4 Tbs. Italian parsley, finely chopped
• Salt and freshly ground pepper, to taste

1. Heat olive oil over medium heat and brown chicken, stirring occasionally, about 5 minutes. Add onions and peppers. When onion is translucent, add mushrooms and garlic, and sautee until mushrooms soften (about 3 minutes). Add mustard, wine and broth. Simmer for about 2 minutes. Add asparagus spears and spinach leaves. When spinach is wilted, add walnut pieces. Season with sea salt and freshly ground pepper to taste. Sprinkle with parsley. Serve immediately.

chicken breasts, yellow onions, green bell peppers, garlic, extra virgin olive oil, fresh mixed mushrooms, fresh spinach leaves, mustard, noir wine, chicken broth, walnut pieces, italian parsley, salt

Taken from www.epicurious.com/recipes/member/views/chicken-with-mushrooms-greens-and-walnuts-50110818 (may not work)