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Apr 07, 2014 at 08:24PM vs Apr 07, 2014 at 08:26PM
Peppercorn Chicken with Lemon Spinach
dinner chicken dinner main
<ul> <li>;<;span style="font-size:13px">1 1/2 tbsp dijon mustard</span></li> <li>;<;span style="font-size:13px">2 chicken breasts (0.8 lbs total)</span></li> <li>;<;span style="font-size:13px">1 to 1 1/2 tsp coarsely ground mixed peppercorns</span></li> <li>;<;span style="font-size:13px">1/2&nbsp;tsp minced fresh rosemary, or dried equivalent</span></li> <li>;<;span style="font-size:13px">Kosher salt</span></li> <li>;<;span style="font-size:13px">1 1/2 tbsp extra-virgin olive oil</span></li> <li>;<;span style="font-size:13px">1 shallot, thinly sliced</span></li> <li>;<;span style="font-size:13px">1/6&nbsp;cup brandy or red wine</span></li> <li>;<;span style="font-size:13px">1/6&nbsp;cup low-sodium chicken broth</span></li> <li>;<;span style="font-size:13px">1/2 tbsp&nbsp;chopped fresh parsley</span></li> </ul> <p>;<;span style="font-size:13px">For the spinach</span></p> <ul> <li>;<;span style="font-size:13px">1 clove&nbsp;garlic, chopped</span></li> <li>;<;span style="font-size:13px">1/2 pound spinach</span></li> <li>;<;span style="font-size:13px">1/2&nbsp;tsp finely grated lemon zest</span></li> </ul> <p>;<;span style="font-size:13px">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.<;/span><;br /> <br />; <span style="font-size:13px">Heat a large skillet over medium-high heat; add 1&nbsp;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.</span><br /> <br /> <span style="font-size:13px">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&nbsp;tbsp&nbsp;mustard and the parsley.</span><br /> <br /> <span style="font-size:13px">Heat the remaining 1 tablespoon oil in a second skillet&nbsp;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. </span></p> <p><span style="font-size:13px">Drizzle chicken with the shallot sauce and serve&nbsp;with the spinach.</span><br /> <br /> <span style="font-size:13px">Source: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peppercorn-chicken-with-lemon-spinach-recipe.html">Food Network</a> (modified for 2)</span></p>; Heat a large skillet over medium-high heat; add 1&nbsp;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.<br /> <br /> 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&nbsp;tbsp&nbsp;mustard and the parsley.<br /> <br /> Heat the remaining 1 tablespoon oil in a second skillet&nbsp;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.</p> <p>Drizzle chicken with the shallot sauce and serve&nbsp;with the spinach.<br /> <br /> Source: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peppercorn-chicken-with-lemon-spinach-recipe.html">Food Network</a> (modified for 2)</p>