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
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
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.
LEMON PASTA WITH SPINACH
Healthy spinach, garlic and lemon combine to coat angel hair pasta for a lovely side that'll freshen any meal. -Charlene Anderson, Bonney Lake, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.
Nutrition Facts : Calories 184 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 249mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 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 CHICKEN SAUTE
Make and share this Lemon Chicken Saute recipe from Food.com.
Provided by Manami
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
- Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
- Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
- Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan.
- Add green onions and mushrooms.
- Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5
BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC RECIPE - (4.3/5)
Provided by Lady Butterfly
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. Heat oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm. Serving Size (1/6 of recipe), Calories 180 (Calories from Fat 120), Total Fat 13g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet
SAUTEED CHICKEN WITH GREEK-STYLE LEMON SAUCE
Tangy and flavorful sauteed chicken with lemons, spinach, tomatoes and feta will have you dreaming of the Greek Isles.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over low heat. Whisk together chicken broth, 2 tablespoons flour, lemon juice, feta, oregano and garlic, set aside.
- Flatten chicken breast. Sprinkle both sides of chicken with salt and pepper; dredge in remaining flour. Increase heat to medium-high. Add chicken to pan when wisps of smoke start to rise; saute until golden brown, about 4 to 5 minutes on each side. Transfer to a plate, cover and keep warm.
- Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4 to 5 minutes. Stir in spinach and tomatoes; continue to simmer until spinach wilts, 1 to 2 minutes longer. Spoon a portion of sauce on each plate, top with a chicken breast, sprinkle with additional feta, if desired and serve immediately.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 14.2 g, Cholesterol 97 mg, Fat 20.1 g, Fiber 1.4 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 396.5 mg, Sugar 2.4 g
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!
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