Mediterranean Pan Chicken

Ingredients

1.5 lbs. skinless boneless chicken breasts

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

3 tablespoons extra virgin olive oil, divided

12 oz. mushrooms

1 cup chicken broth

2 cloves garlic

2 tablespoons Kalamata olives, sliced

1 teaspoon Dijon mustard

3 cups spinach

Feta cheese

Directions

In a medium bowl combine paprika, oregano, salt, pepper, and 1 tablespoon olive oil. Coat chicken breasts in marinade and let sit for 15 to 20 minutes.

In a skillet, heat 1 tablespoon olive oil over medium high heat.  Add chicken breasts and cook until bottom side is well browned, about 5 minutes.  Turn and cook until other side is well browned, and chicken’s internal temperature is at least 165 degrees.

Remove chicken from pan and set aside in a warm place.

Add 1 tablespoons olive oil to the pan. Add mushrooms and stir until mushrooms are coated, cook 3 to 4 minutes or until moisture is released then evaporated and mushrooms begin to brown. Then add garlic, and chicken broth.  Cook a few minutes scraping bits from the bottom of the pan, then stir in mustard, and olives.  When broth begins to bubble, add chicken breasts back to pan and reduce heat.  Cook chicken in sauce until heated through and sauce begins to reduce. Stir in spinach and cook until wilted.  Remove from heat, top with crumbled feta and serve.