Lemon Chicken and Spinach Salad

Lemon Chicken

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.


  • 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


  • 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.


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

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