Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon and garlic chicken with spiced spinach. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Lemon and Garlic Chicken With Spiced Spinach is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Lemon and Garlic Chicken With Spiced Spinach is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon and garlic chicken with spiced spinach using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon and Garlic Chicken With Spiced Spinach:
- Prepare thinly sliced boneless chicken breasts
- Take extra-virgin olive oil
- Prepare fresh lemon juice
- Get garlic cloves, minced or pureed
- Prepare chopped fresh rosemary
- Prepare salt and pepper to taste
- Make ready all-purpose flour
- Get grapeseed, sunflower or canola oil
- Prepare Spinach Side (optional)
- Prepare spinach
- Make ready coriander seeds or cumin seeds, lightly toasted and ground
- Take ground cinnamon
- Get allspice berries, lightly toasted and ground
- Get 6-ounce bags baby spinach
Sautéed Spinach and Garlic with Lemon is bright and savory with lemon and garlic flavors- the perfect side to almost any meal. This would be excellent mixed into cooked rice, or served with simple grilled chicken. And it couldn't be easier to make. First, sauté some minced garlic in a nonstick or.
Instructions to make Lemon and Garlic Chicken With Spiced Spinach:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Add chicken breasts (lightly beat with meat tenderizer if desired) to the bowl. Stir together and refrigerate 15 to 30 minutes to marinate chicken.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Season pounded/marinated 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 approx 2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 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.
Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Cook, scraping the bottom until garlic is golden. Just made this Lemony Chicken and Spinach soup and it was pretty good on a cold day here in Wisconsin. The zestiness of the lemon pared with the dill gave this an interesting, but savory.
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