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It's almost salad season! We're starting to see the first spinach and are ready for spring greens and spring vegetables. This Lemon Chicken is an east skillet main course.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Lemon Spinach and Chicken Salad
Total time: 25 minutes
The brown sugar and paprika make an interesting, light crust on the chicken. I cut the breasts in half, the short way. They cook a bit faster and it makes a nicer presentation with the salad.
Ingredients:
- For the chicken
- 2 chicken breasts, boneless, skinless, 350gr, 12.4oz
- 2 tbs flour, 20gr, .7oz
- 1 tbs brown sugar, 9gr, .3oz
- 1 tsp paprika, 2gr, .07oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1/2 cup white wine,120gr, 4.2oz
- 2 tbs fresh lemon juice (1/2 lemon), 30gr, 1.05oz
- For the salad
- 3 - 4 oz (100gr) fresh spinach, 115gr, 4oz
- 2 green garlic, 24gr, .85oz OR
- 2 green onions and 1 clove garlic
- 2 tbs fresh lemon juice (1/2 lemon), 30gr, 1.05oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- The chicken: Mix flour, paprika and brown sugar.
- Cut chicken breasts in half. Roll in flour mixture to coat.
- Heat oil in large nonstick skillet. When hot, add chicken and brown well on both sides.
- Add lemon juice and white wine, cover, reduce heat and simmer 10 minutes, or until done.
- The salad: Slice green garlic, including green tops (or green onion and garlic).
- Sauté lightly in olive oil.
- Add lemon juice. Keep warm.
- Pick through the spinach, discarding any wilted or damaged leaves. Wash and spin dry if necessary.
- The finish: When chicken is done remove and place on a platter.
- Add 2 tbs of the chicken cooking liquid to the green garlic.
- Turn heat up under the chicken skillet and reduce the rest by half.
- Put spinach in a bowl. Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly. Arrange spinach next to the chicken. Pour the reduced cooking liquid over the chicken and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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