LEMON GARLIC CHICKEN WITH SPINACH RECIPES

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LEMON AND GARLIC CHICKEN WITH SPICED SPINACH RECIPE - NYT ...



Lemon and Garlic Chicken With Spiced Spinach Recipe - NYT ... image

This is a heavenly combination; I’m not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 13

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pureed
1 teaspoon chopped fresh rosemary
1 generous bunch spinach, stemmed and washed well in 2 changes water, or 2 6-ounce bags baby spinach, washed
2 allspice berries, lightly toasted and ground
1/2 teaspoon coriander seeds or cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil

Steps:

  • Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
  • Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
  • Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won’t use all of it).
  • Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
  • Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.

Nutrition Facts : @context http//schema.org, Calories 333, UnsaturatedFatContent 14 grams, CarbohydrateContent 10 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 34 grams, SaturatedFatContent 2 grams, SodiumContent 591 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SKILLET LEMON CHICKEN WITH SPINACH RECIPE | EATINGWELL



Skillet Lemon Chicken with Spinach Recipe | EatingWell image

This simple, ultra-quick chicken dinner--packed with spinach and peppers--is delicious on its own or served over brown rice or your favorite pasta.

Provided by Carolyn Casner

Categories     Healthy Chicken Thigh Recipes

Total Time 25 minutes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 cup diced red bell pepper
½ teaspoon salt
½ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
1 teaspoon cornstarch
1 medium lemon, zested and juiced
10 cups lightly packed baby spinach
8 teaspoons grated Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 316.7 calories, CarbohydrateContent 11.1 g, CholesterolContent 78.4 mg, FatContent 16.1 g, FiberContent 4.3 g, ProteinContent 25.9 g, SaturatedFatContent 3.7 g, SodiumContent 525.9 mg, SugarContent 2.1 g

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