Dijon Chicken and Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Start your next dinner off with this dish from Diane Hendrixson of Wapakoneta, OH. Elegance has never been so easy. This tender, lightly pan-fried chicken is topped with a creamy Dijon sauce that pairs beautifully with wilted spinach flavored with a hint of garlic. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (5 ounces each) |
1/4 cup canola oil |
1/2 cup half-and-half cream |
2 eggs |
1/4 cup dijon mustard |
1 teaspoon minced garlic |
2 tablespoons butter |
2 packages (9 ounces each) fresh baby spinach |
paprika, optional |
Directions:
1. In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
2. In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°.
3. Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach. Yield: 4 servings.
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