This dish is inspired by my recent trip to San Francisco. I had a wonderful duck dish at a restaurant called "Paul K". Although my dish is not as sophisticated, I'm sure it's a lot simplier to make but just as good.
First marinate the chicken in japanese sesame salade dressing for at least 20 minutes (yes, I used salade dressing, but it works!).
While chicken is marinating, saute sliced mushrooms in olive oil with a little chopped garlic. Add sliced red cabbage and some chicken broth. Saute until tender. Finally add spinach, salt & pepper to taste and remove from pan.
Remove chicken from marinade and rub with dry mixed herbs and a little bit of salt and pepper. Cook in olive oil with some chopped garlic. Flip sides after about 5 minutes (depending on the thickness). Remove after fully cooked.
In the same pan used to cook the chicken, add red wine and a couple spoons of sugar. Reduce to a thick sauce.
Arrange the dish by adding veggies first, chopped Chicken, and drizzle with red wine sauce. Serve to hungry people~