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
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.
10 comments:
Yum! Sounds and looks good!
Sounds delish:) I'm a huge fan of wild rice and spinach and chicken and mushrooms, broth, lemon juice, garlic and wine!!LOL
sounds yummy!! i am a potato girl, i would serve this over mashed potatoes!!
Thjis sounds fun, an easy dish with things one may always have around.
i love rice, wild, yellow, brown, white even rice krispies. then they said our rice has arsenic in it and now every time i eat it i WONDER
I second all of the above. Looks yummy!
I love chicken breasts most ways and can always eat me some wild rice!
Sounds good for the cooler temps we are enjoying.
Kaboodle is our only kitty trained on the leash. The others are a little too active!
Yummy, yummy!!
Allow me to add some remarks on cutting chicken breasts instead of pounding them. Cutting them thin is tricky, especially for us older folks. I like to freeze them so they are firm for cutting. Then I cut lengthwise through the middle. This gives a nice flat surface so I can stand each piece up on that edge and cut it into two thin pieces. I wind up with four pieces that way rather than two. Just more to enjoy.
YUMMY!!
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