BROWN BUTTER SAUTEED SPINACH WITH LEMON
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
- Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
- Transfer to a serving bowl.
SKILLET LEMON CHICKEN WITH SPINACH
This simple, ultra-quick chicken dinner--packed with spinach and peppers--is delicious on its own or served over brown rice or your favorite pasta.
Provided by Carolyn Casner
Categories Healthy Chicken Thigh Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 11.1 g, Cholesterol 78.4 mg, Fat 16.1 g, Fiber 4.3 g, Protein 25.9 g, SaturatedFat 3.7 g, Sodium 525.9 mg, Sugar 2.1 g
SAUTEED SPINACH WITH GARLIC AND LEMON
This is a quick, healthy and tasty side dish for chicken and steak dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
- Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
- Drain liquid from skillet; add lemon juice, salt, and pepper to taste.
Nutrition Facts : Calories 113 g, Fat 8 g, Fiber 4 g, Protein 6 g
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon 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 2 tablespoons 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. 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 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep 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. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
LEMON CHICKEN WITH SAUTEED SPINACH
This is a healthier and simpler version of one of my favorite recipes, chicken piccata. Usually I eat this dish with rice pilaf, but when I've overindulged, I save calories by skipping the breading and serving it on spinach. Even though I've never been a big spinach fan, it's yummy when you mix it with the lemon sauce.
Yield serves 4
Number Of Ingredients 7
Steps:
- Cut each chicken breast in half lengthwise and season with salt and pepper. Coat a large sauté pan with cooking spray and place over medium-high heat. Add the chicken and cook for 5 minutes on each side, or until lightly browned.
- Combine the bouillon and cornstarch in a small bowl and slowly stir in the water until smooth. (If you put all the water in at once, the cornstarch will get lumpy.) Pour the mixture into the pan and cook over medium heat, stirring occasionally, for 10 minutes, or until the mixture starts to thicken. Add the lemon juice and cook for 2 to 3 minutes, until the sauce just begins to boil.
- Meanwhile, place about 1/2 inch of water in a small saucepan and bring to a boil. Add the spinach and cook, stirring occasionally, for 5 minutes, or until hot. (Alternatively, if you have a microwave, place the spinach in a microwave-safe bowl and microwave on high heat for 5 minutes, or until hot. Carefully remove the plastic wrap.) Press with the back of a spoon and drain off the water.
- Divide the spinach between four plates, arrange the chicken over the spinach, and top with the sauce. Serve immediately.
- I couldn't believe that this dish clocked in at an incredibly low 175 calories per serving. If you don't think it will be filling enough for you, add a cup of cooked rice and it's still only 335 calories. Or double the amount of chicken and it's only 290 calories. I've always loved this dish, but now I like it even better!
CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.
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