SAUTEED CHICKEN WITH SPINACH
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
- Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
- Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
- In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
Nutrition Facts : Calories 381 g, Fat 14 g, Fiber 3 g, Protein 52 g
CHICKEN TENDERS WITH APRICOTS AND SAUTEED SPINACH
Cooking Light, March 2004. I have made a few subtle changes with the seasoning. This would be nice served with couscous, rice or perhaps even egg noodles.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with black pepper, 1/8 teaspoon salt and red pepper flakes.
- Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2-1/2 minutes on each side or until done.
- Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until chicken is done. Remove chicken from pan; keep warm.
- Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, onion powder and spinach; cook 3 minutes or until spinach is slightly wilted.
- Serve spinach with chicken and apricots.
Nutrition Facts : Calories 443.8, Fat 9.8, SaturatedFat 1.8, Cholesterol 99, Sodium 923, Carbohydrate 42.8, Fiber 5.1, Sugar 19.1, Protein 46.5
CHICKEN TENDERS WITH SAUTéED SPINACH
Number Of Ingredients 13
Steps:
- 1. Place the chicken in a non-reactive bowl. In a food processor or blender, process together the ginger, whole garlic cloves, and cilantro until minced. Add the lime juice, coriander, cumin, 1 teaspoon garam masala, and salt, and process again until smooth. Transfer to the bowl with the chicken and mix well, making sure all the pieces are well-coated with the mixture. Cover and marinate in the refrigerator at least 2 and up to 24 hours.2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook the spinach, stirring, until wilted, about 3 minutes. Add the minced garlic and stir another 3 minutes. Remove to a bowl. 3. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and add the marinated chicken tenders, piece by piece (in 2 batches if necessary), making sure that each one lies flat and isn't crowded in the skillet. Cook until the bottoms are golden, about 4 minutes. Turn each piece over and cook until the other side is golden, about 3 minutes.4. Carefully mix in the spinach and any juices that may have accumulated in the bowl, and stir until all the juice evaporates, about 5 minutes. Transfer to a serving platter and keep warm.5. Add the tomato wedges to the skillet and cook, shaking the skillet, until tomatoes are slightly softened, about 2 minutes. Transfer to the chicken platter as a garnish. Sprinkle the 14 teaspoon garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
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