LEMON SPINACH CHICKEN RECIPES

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LEMON-SPINACH CHICKEN RECIPE | MYRECIPES



Lemon-Spinach Chicken Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 10

½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon freshly ground pepper
4 skinned and boned chicken breast halves
3 tablespoons butter or margarine
2 garlic cloves, minced
½ cup chicken broth
½ cup dry white wine
¼ cup lemon juice
1 (10-ounce) package fresh spinach, cut into thin strips

Steps:

  • Combine first 3 ingredients in a shallow dish; dredge chicken in flour mixture.
  • Melt butter in a large skillet; add garlic, and sauté until tender. Add chicken, and cook 3 minutes on each side or until golden. Remove chicken from skillet, reserving drippings in pan.
  • Stir chicken broth, wine, and lemon juice into reserved drippings, loosening browned particles in skillet; bring to a boil. Return chicken to skillet; reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until sauce thickens. Place spinach on individual serving plates; spoon chicken and sauce over spinach.

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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