Smothered Chicken


  • 4 tablespoons olive oil (split)
  • 1 (6-ounce) bag fresh spinach
  • 6 – 8 chicken cutlets (thin)
  • flour for dredging
  • 1 – 2 shallots finely diced
  • 8 ounces – 1 pound mushrooms, sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup St. James Winery Pioneer White Wine
  • 1 cup chicken broth (1 cube chicken bouillon optional)
  • 8 ounces mozzarella cheese, sliced


  1. Heat 1 tablespoon olive oil on stove top. Add spinach and cook until just wilted.
  2. Spread spinach in bottom of prepared 9×13 pan.
  3. Heat 2 tablespoons olive oil on stove.
  4. Dredge (lightly) chicken cutlets.
  5. Add to olive oil and cook on each side until golden brown.
  6. Place chicken on top of spinach in pan.
  7. Sauté shallots and mushrooms in pan (same pan/ don’t clean) until soft.
  8. Add balsamic vinegar and wine. Scrape pan.
  9. Add chicken broth and bring to a low boil until thickens.
  10. Place mozzarella over chicken, pour gravy on top.
  11. Cook 30 minutes, serve over noodles (egg or bowtie).

Quick Notes

For thicker sauce, add 2 tablespoons flour pre-mixed in water and add at the same time as the chicken broth

Sip Sweetly. Enjoy Responsibly.