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Peppercorn Chicken with Lemon Spinach (P2)
By: Kris From MO
Approximately 187 calories per serving.
Details
- Prep Time:
10 min - Cook Time:
25 min - Ready In:
35 min
Servings: 2 servings
Ingredients
- 100 grams chicken breast
- 1 tablespoon mustard powder
- 1 teaspoon coarsely ground peppercorns
- 1/4 teaspoon minced fresh rosemary
- dash seasalt
- 1/2 shallot or red onion, thinly sliced
- 1/3 cup chicken broth
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, chopped
- 1 pound spinach
- 1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees. In a ziplock bag add mustard, peppercorns, rosemary and salt to taste. Shake til mixed, then add chicken.
Heat a large skillet over medium-high heat; add 1 tsp of chicken broth. 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 shallot or onion to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, and scrape up any browned bits. Add the broth (reserve 1 TBSP for spinach), bring to a boil and cook until slightly thickened, about 2 minutes. Stir in any remaining seasoning from the bag and the parsley.
Heat the remaining 1 tablespoon broth 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.
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