Lemon Chicken and Spinach Salad
The chicken is cooked in a skillet, then the juices divided, reduced and used to finish both the spinach and the chicken, for a quick, fresh spring dish.
- Category: Chicken
Ingredients
Scale
- Chicken:
- 2 chicken breasts, boneless, skinless, cut in half
- 2 tbs flour
- 1 tbs brown sugar
- 1 tsp paprika
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) white wine
- 2 tbs fresh lemon juice (1/2 lemon)
- Salad:
- 6oz (180gr) fresh spinach, washed, spun dry for salad
- 2 green garlic, sliced (or 2 green onions, sliced and 1 clove garlic, minced)
- 2 tbs fresh lemon juice (1/2 lemon)
- 1 tbs olive oil
Instructions
- Mix flour, paprika and brown sugar.
- Roll chicken in flour mixture to coat.
- Heat a large nonstick skillet.
- When hot, add oil, chicken and brown well on both sides.
- Add lemon juice, white wine, cover, reduce heat and simmer 10 minutes, or until done.
- Sauté green garlic lightly in olive oil.
- Add lemon juice. Keep warm.
- Put spinach into a bowl
- When chicken is done remove and place on two plates
- Add 2 tbs of the chicken cooking liquid to the green garlic.
- Turn heat up under the chicken skillet and reduce the rest of the liquid by half.
- Pour the warm green garlic and juices over the top of the spinach, toss well to coat and wilt slightly.
- Arrange spinach next to the chicken.
- Pour the reduced cooking liquid over the chicken and serve.
Notes
Green garlic is immature garlic, picked before it separates into cloves. It looks like a green onion and has a mild garlic flavor. Like green onion, the entire plant, bulb and leaves, can be used.
Keywords: chicken, lemon, spinach salad
