Pound 6 boneless, skinless chicken breasts until they're somewhat uniform in thickness. Sprinkle with a few Tblsp. flour mixed with salt & pepper & lightly coat the chicken breasts.
In a large frying pan (med. heat), heat a few Tblsp. of olive oil & 1 Tblsp. butter until hot - add the chicken breasts making sure they're not crammed together too closely. Saute on med. to med-high heat until the one side is golden, making sure they don't burn, then turn & brown the other side.
While the chicken is sauteing, thinly slice a medium onion. Once the chicken is done, remove it from the pan & put it on a serving platter - keep it in a warm oven while making the spinach/sauce.
In the pan drippings (medium heat), add the onion & saute, stirring occasionally until it's wilted (not browned) - squeeze a half lemon over the onions, scrape up all the pan drippings; add 2-3 Tblsp. Dijon mustard & a few shakes of ground red pepper - stir & add 3-4 cups fresh, chopped spinach & stir, mixing well. Cook 3-4 minutes over medium heat until the spinach is wilted & cooked. Slowly pour in 2/3 C. heavy cream, stirring well & heating thoroughly. Taste - season with salt & pepper. Pour over cooked chicken breasts.
You can add a cup or 2 of fresh sliced mushrooms at the same time you add the onions.
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