Warm Chicken, Mushroom and Spinach Salad

• 2 tablespoons STAR Extra Virgin Olive Oil
• 1 cup flat leaf parsley, fresh, loosely packed and coarsely chopped
• 2 whole boneless chicken breasts, skin on, split
• salt
• pepper, freshly ground
• 1 onion, small, chopped
• 10 monterey white mushrooms, trimmed and cut into 3/4 inch pieces
• 1 cup dry white wine
• 2 tablespoons STAR Balsamic Vinegar
• 8 -10 ounces fresh Baby Spinach or 8 -10 ounces flat-leaf spinach, about 4 handfuls, stems cut

1. Preheat oven to 400 degrees.
2. Heat 1 Tbs.
3. olive oil in a large skillet over medium heat.
4. Press a tablespoon of parsley onto skin side of each breast.
5. Season both sides with salt and pepper.
6. Place breasts, skin-side down, in skillet; cook until golden, about 8 minutes per side.
7. Remove chicken from skillet; transfer to a roasting pan.
8. Transfer pan to oven until chicken cooks through, 15 to 20 minutes.
9. Return skillet to stove.
10. Add onion; cook, stirring, until just golden, about 2 minutes.
11. Add mushrooms; cook until soft, about 5 minutes.
12. Add wine; scrape skillets bottom to release cooked-on juices.
13. Cook until wine is almost evaporated, about 5 minutes.
14. Add vinegar, cook 1 minute more.
15. Stir in remaining parsley; season with salt and pepper.
16. Remove from heat, stir in 1 Tbs.
17. olive oil.
18. Remove chicken from oven.
19. Place spinach on plates.
20. Slice each breast in sixths; arrange over spinach.
21. Spoon mushroom mixture over chicken, drizzling juices over spinach and serve.

olive oil, flat leaf parsley, chicken breasts, salt, pepper, onion, mushrooms, white wine, vinegar, flatleaf spinach

Taken from www.food.com/recipe/warm-chicken-mushroom-and-spinach-salad-404078 (may not work)