Peppercorn Chicken with Lemon Spinach
- 1 1/2 tbsp dijon mustard
- 2 chicken breasts (0.8 lbs total)
- 1 to 1 1/2 tsp coarsely ground mixed peppercorns
- 1/2 tsp minced fresh rosemary, or dried equivalent
- Kosher salt
- 1 1/2 tbsp extra-virgin olive oil
- 1 shallot, thinly sliced
- 1/6 cup brandy
- 1/6 cup low-sodium chicken broth
- 1/2 tbsp chopped fresh parsley
For the spinach
- 1 clove garlic, chopped
- 1/2 pound spinach
- 1/2 tsp finely grated lemon zest
Preheat the oven to 350. Brush 1/2 tbsp mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
Heat a large skillet over medium-high heat; add 1 tbsp oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes, or until chicken registers 160 degrees.
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 1 tbsp mustard and the parsley.
Heat the remaining 1 tablespoon oil in a second skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest.
Drizzle chicken with the shallot sauce and serve with the spinach.
Serves 2.
Source: Food Network (halved from original recipe)