Steps to Prepare Favorite Lemon and Garlic Chicken With Spiced Spinach
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Many things affect the quality of taste from Lemon and Garlic Chicken With Spiced Spinach, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon and Garlic Chicken With Spiced Spinach delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemon and Garlic Chicken With Spiced Spinach is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemon and Garlic Chicken With Spiced Spinach estimated approx 30 mins.
To get started with this recipe, we must prepare a few components. You can cook Lemon and Garlic Chicken With Spiced Spinach using 14 ingredients and 5 steps. Here is how you can achieve it.
Source:
http://www.nytimes.com/2014/03/25/health/lemon-and-garlic-chicken-with-spiced-spinach.html
The side can be substituted for anything you desire. We sometimes switch the spinach for a side of quinoa with lemon juice and chopped tomato.
Ingredients and spices that need to be Take to make Lemon and Garlic Chicken With Spiced Spinach:
- 4 thinly sliced boneless chicken breasts
- 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 2 garlic cloves, minced or pureed
- 1 tsp chopped fresh rosemary
- 1 salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp grapeseed, sunflower or canola oil
- Spinach Side (optional)
- 1 bunch spinach
- 1/2 tsp coriander seeds or cumin seeds, lightly toasted and ground
- 1/4 tsp ground cinnamon
- 2 allspice berries, lightly toasted and ground
- 2 6-ounce bags baby spinach
Instructions to make Lemon and Garlic Chicken With Spiced Spinach
- 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.
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