PEPPERCORN CHICKEN WITH LEMON SPINACH RECIPES

Name: Peppercorn Chicken with Lemon Spinach
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Ingredients: 3 tablespoons dijon mustard; 3 large skinless, boneless chicken breasts (about 1 3/4 pounds); 2 to 3 teaspoons coarsely ground mixed peppercorns; 3/4 teaspoon finely minced fresh rosemary; Kosher salt; 3 tablespoons extra-virgin olive oil; 2 shallots, thinly sliced; 1/3 cup brandy or red wine; 1/3 cup low-sodium chicken broth; 1 tablespoon chopped fresh parsley; 2 cloves garlic, chopped; 1 pound spinach; 1/2 teaspoon finely grated lemon zest

PEPPERCORN CHICKEN WITH LEMON SPINACH RECIPE | FOOD ...

Peppercorn Chicken with Lemon Spinach Recipe | Food ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 37 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
2 to 3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced fresh rosemary
Kosher salt
3 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

PEPPERCORN CHICKEN WITH LEMON SPINACH RECIPE - FOOD.COM

Peppercorn Chicken With Lemon Spinach Recipe - Food.com image

Make and share this Peppercorn Chicken With Lemon Spinach recipe from Food.com.

Total Time 37 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons Dijon mustard
3 large boneless skinless chicken breasts (about 1 3/4 pounds)
3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced rosemary
kosher salt
3 tablespoons extra virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or 1/3 cup red wine
1/3 cup low sodium chicken broth
1 tablespoon chopped fresh parsley
2 garlic cloves, chopped
1 lb spinach
1/2 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 350°F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Serve with the spinach.

Nutrition Facts : Calories 291.9, FatContent 13.5, SaturatedFatContent 2, CholesterolContent 56.6, SodiumContent 328.5, CarbohydrateContent 7.3, FiberContent 3, SugarContent 0.6, ProteinContent 23.3

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