Thursday, June 19, 2008

Sauteed Chicken with Spinach

Gotta love the "Everyday Food for One" section of Everyday Food. Tonight I tried the chicken with mustard sauce and I wasn't disappointed. I loved the sauce even though I made it a little too thick, but I managed to thin it out with a little extra vinegar. The shallots caramelized slightly and added a lovely sweetness to the dish.

Sauteed Chicken with Spinach
(from Everday Food)

1 tsp white-wine vinegar
1 large shallot, minced
1/2 tbsp butter (I just used Smart Balance)
1 tbsp Dijon mustard
1 tsp organic olive oil
1/4 c water
1 boneless skinless organic free-range chicken breast
coarse salt and freshly ground black pepper
1 big handful of organic spinach

Season the chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 4 minutes on each side.

Add 1/4 c water. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to a plate and cover to keep warm.

Add minced shallot to the same pan and 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.

In a separate bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate and drizzle with remaining sauce. Serve spinach on the side.

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