Broiled Chicken Breast with Spinach and Honey-Mustard Apricot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Honey-mustard sauce with apricots and walnuts enhances the flavor of the chicken breast, while serving with spinach adds even more nutrition. Ingredients:
16 oz chicken breast, (4 halves) |
3 tbs lemon juice |
1 1/2 cups chicken broth |
2 1/2 tbs honey |
2 tbs dijon mustard |
1/4 cup sliced dried apricots |
2 tbs walnuts or pecans, coarsely chopped |
1 tbs chopped parsley |
4 bunches fresh spinach, stems removed and rinsed thoroughly |
1 salt and pepper to taste |
Directions:
1. Preheat the broiler on high and place stainless steel skillet or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.
2. While the pan is heating, rinse and pat the chicken dry and season with 2 tablespoons lemon juice, salt and pepper.
3. Leaving the skin on, place the breast (skin side up) on the hot pan (depending on size, it should be cooked in about 7 minutes). Remove the skin before serving; it is left on to keep it moist while broiling.
4. For honey-mustard sauce, combine broth, 1 tablespoon lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes.
5. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
6. Cook spinach in large pot of boiling water for 1 minute. Drain and press dry. Season with a little salt and pepper.
7. Divide spinach onto 4 plates. Slice chicken breast and place over beds of spinach. Spoon sauce over chicken and spinach.
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