What’s NOT to like about ingredients like that?
YES, it’s been awhile between recipe posts, not because we haven’t been cooking and eating too, just forgetting to post some new recipes we’ve been trying We’re focused on weight loss (who isn’t?) and have been planning meals that are healthful, delicious AND easy too.
This recent meal easily fit those guidelines. A BIG plus is that the recipe used ingredients we already had in the fridge or pantry. Just start the wild rice early as most need 45-50 minutes cooking time.
Lemon Chicken with Spinach & Wild Rice
- 10 ounces fresh spinach
- 1/4 cup onion, minced
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour
- salt & pepper
- 4 boneless skinless chicken breasts *
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons garlic, minced
* Only 2 chicken breasts were used for us; Grenville cut them in half which not only was MUCH easier then pounding them, but thinner pieces cooked much quicker.
- Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
- Combine flour, salt and pepper. Dredge chicken in flour.
- Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
- Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
- Plate chicken over rice, potatoes or pasta. Pour spinach and sauce over all to serve. Our meal was served over wild rice with an addition of sautéed Portobello mushrooms.
Grenville declared this recipe a keeper, which means it will be served often at the F&P.