Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Lemon and Garlic Chicken With Spiced Spinach. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Lemon and Garlic Chicken With Spiced Spinach Recipe. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl.
You can cook Lemon and Garlic Chicken With Spiced Spinach using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lemon and Garlic Chicken With Spiced Spinach
- It’s 4 of thinly sliced boneless chicken breasts.
- Make ready 2 tbsp of extra-virgin olive oil.
- Prepare 3 tbsp of fresh lemon juice.
- You need 2 of garlic cloves, minced or pureed.
- Take 1 tsp of chopped fresh rosemary.
- It’s 1 of salt and pepper to taste.
- Prepare 2 tbsp of all-purpose flour.
- Take 2 tbsp of grapeseed, sunflower or canola oil.
- Take of Spinach Side (optional).
- Prepare 1 bunch of spinach.
- You need 1/2 tsp of coriander seeds or cumin seeds, lightly toasted and ground.
- Take 1/4 tsp of ground cinnamon.
- Prepare 2 of allspice berries, lightly toasted and ground.
- It’s 2 of 6-ounce bags baby spinach.
Chicken breasts are seasoned with lemon pepper and paprika, seared until golden and nestled in a creamy garlicky, lemon and thyme sauce with spinach.This recipe is great with pasta or rice and with a roasted or grilled veggie on the side.Full recipe + amounts can be found in the recipe card below.How to make creamy garlic Parmesan chicken.
Lemon and Garlic Chicken With Spiced Spinach step by step
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Add chicken breasts (lightly beat with meat tenderizer if desired) to the bowl. Stir together and refrigerate 15 to 30 minutes to marinate chicken..
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside..
- Season pounded/marinated 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 approx 2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 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..
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken.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.This is a heavenly combination comprising subtly-spiced spinach with the chicken, lemon and garlic.
Prepare the chicken: Place boneless, skinless chicken breasts between two sheets of parchment paper.Thin out with a meat mallet or a.Meanwhile, heat oil in a large high-sided skillet over medium-high heat.Stir in wine, lemon juice and zest; bring to a simmer.Season chicken with salt and pepper; place in the melted butter.
