CHICKEN TENDERS WITH APRICOTS AND SAUTEED SPINACH
Cooking Light, March 2004. I have made a few subtle changes with the seasoning. This would be nice served with couscous, rice or perhaps even egg noodles.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with black pepper, 1/8 teaspoon salt and red pepper flakes.
- Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2-1/2 minutes on each side or until done.
- Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until chicken is done. Remove chicken from pan; keep warm.
- Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, onion powder and spinach; cook 3 minutes or until spinach is slightly wilted.
- Serve spinach with chicken and apricots.
Nutrition Facts : Calories 443.8, Fat 9.8, SaturatedFat 1.8, Cholesterol 99, Sodium 923, Carbohydrate 42.8, Fiber 5.1, Sugar 19.1, Protein 46.5
CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH
Steps:
- Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
- Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
- When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
- Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
- Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
GRILLED CHICKEN OVER SPINACH
Grilled Chicken Over Spinach is shared by Michelle Krzmarzick of Torrance, California. "With two young children to keep me busy, it's essential to have a few 'ready-in-minutes' she confides. "This is a recipe I've pieced together and added my own touches to. It really satisfies my family."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.
Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 268mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
SAUTEED CHICKEN WITH SPINACH
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
- Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
- Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
- In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
Nutrition Facts : Calories 381 g, Fat 14 g, Fiber 3 g, Protein 52 g
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