Garlic Butter Chicken with Spinach and Mushrooms

• 210 g (210 g raw boneless skinless chicken breast) — Boneless skinless chicken breast, raw
• 150 g (150 g raw white mushrooms, sliced 5 mm thick) — Raw white mushrooms
• 70 g (70 g baby spinach) — Raw baby spinach
• 18 g (1 tbsp plus 1/2 tsp (18 g) unsalted butter, divided) — Unsalted butter
• 6 g (2 medium cloves (6 g) raw garlic, minced) — Raw garlic
• 4 g (1 tsp (4 g) extra-virgin olive oil) — Extra-virgin olive oil
• 0.8 g (1/8 tsp (0.8 g) fine salt, divided) — Fine salt

Method

1. 1Prepare the mushrooms and garlicBrush the mushrooms clean and slice them 5 mm thick, then mince all 6 g garlic.2 minLook for: The mushroom slices are dry and even, and the garlic is finely minced.Safety: Use a clean, stable cutting board.
2. 2Prepare the chicken cutletsPat the chicken dry, slice it horizontally into two even cutlets, and rub both sides with 0.4 g of the fine salt.1 min 30 secLook for: The cutlets are evenly thick, dry, and lightly salted on both sides.Safety: Wash hands and sanitize the knife and board after raw chicken.
3. 3Sear the chickenHeat the olive oil and 6 g butter in a skillet over medium-high heat, add both cutlets, and cook for 4 minutes per side.8 min · 165°FLook for: The chicken is golden on both sides and each thickest center reaches 165°F.Safety: Use a clean thermometer on each cutlet and return any undercooked piece to the skillet.
4. 4Brown the mushroomsMove the chicken to a clean plate. Add 8 g butter, all mushrooms, and 0.2 g salt to the same skillet; cook over medium-high heat for 5 minutes, stirring only twice.5 minLook for: The mushrooms have released their moisture and show deep brown edges rather than pale steamed surfaces.Safety: Keep the cooked-chicken plate separate from utensils used for raw chicken.
5. 5Wilt the spinach with garlicLower the heat to medium, add the remaining 4 g butter, all garlic, all spinach, and the final 0.2 g salt; toss for 90 seconds.1 min 30 secLook for: The garlic smells fragrant without browning and every spinach leaf is just wilted.Safety: Stir continuously so the minced garlic does not scorch.
6. 6Finish and serveReturn both chicken cutlets and their clean-plate juices to the skillet for 60 seconds, then plate the chicken with every mushroom and spinach leaf and all garlic-butter juices.1 min · 165°FLook for: The chicken is steaming, the vegetables remain glossy, and no sauce is left in the skillet.Safety: Confirm the returned chicken remains at least 165°F and refrigerate leftovers within 2 hours.