Classic Lemon Chicken With Sauteed Spinach Recipes

LEMON SPINACH CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Season chicken on both sides with granulated garlic, oregano, paprika, salt, and pepper.
• In a large skillet over high heat, heat some oil and butter.
• Cook the chicken on both sides for 3-5 minutes on each side.
• Remove the chicken from the skillet and set aside.
• Add fresh garlic and red crushed pepper to the skillet and cook until fragrant.
• Add the chicken stock, heavy cream, lemon juice, and parmesan cheese.
• Season with salt and pepper and simmer for 2-3 minutes.
• Stir in the spinach and place then place the chicken back into the skillet.
• Place it in the oven and cook for 35-40 minutes or until the chicken is fully cooked through.
• Serve immediately and enjoy!

CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH

Steps:

• Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
• Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
• When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
• Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
• Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

LEMON CHICKEN WITH SAUTEED SPINACH

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!

SKILLET LEMON CHICKEN WITH SPINACH

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.

SPINACH LEMON CHICKEN BREAST

Steps:

• Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
• Combine flour, salt and pepper. Dredge chicken in flour.
• Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
• Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
• Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
• May be served "family style" by placing all on a single large platter.