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Sauteed Chicken with Spinach

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A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, March 2005

Ingredients

  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 tablespoon butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 boneless, skinless chicken breast half (6 to 8 ounces)
  • Coarse salt
  • Ground pepper
  • 4 cups (about 2 1/2 ounces) baby spinach

Directions

  1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.

  2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.

  3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

  4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.

Cook's Notes

This recipe can be easily altered for four people. In step 1, cook 4 chicken breast halves in 1 tablespoon oil. In step 2, add 1 cup water. In step 3, use 1/4 cup minced shallot, 1/4 cup mustard, 1 tablespoon vinegar, and 2 tablespoons butter. In step 4, toss half the sauce with 10 ounces (1 large bag) spinach.

Reviews Add a comment

  • MS112630487
    21 MAY, 2010
    This was yummy and easy to make.
    Reply
  • Polifema
    12 APR, 2010
    I've been meaning to try this for ages. It was incredible and will definitely become a part of our regular rotation. I only wish I'd made it sooner!
    Reply
  • Polifema
    12 APR, 2010
    I've been meaning to try this for ages. It was incredible and will definitely become a part of our regular rotation. I only wish I'd made it sooner!
    Reply
  • Aloha_State
    15 FEB, 2009
    This looks delicious, yet fast and easy to make. I'll try this and see if my family will like it.
    Reply
  • bobbyct
    4 FEB, 2009
    I tried this last night and loved it, my partner who is not on a diet loved it as well, filled me up with no guilt, will be making this dish again
    Reply
  • clbaking
    11 JAN, 2009
    My husband and I both really liked this recipe. I did not have all of the ingredients on hand so I made the following substitutions: white wine vinegar->white wine, dijon mustard->brown mustard, shallots->sweet onion.
    Reply
  • sadiejayne729
    5 JAN, 2009
    Can anyone tell me where to find the nutritional information for this recipe?
    Reply
  • chimpfartt
    15 OCT, 2008
    recipie wasnt good at all !
    Reply
  • jeanob14
    22 AUG, 2008
    This recipe is part of our regular rotation. Typically we have everything on hand and only have to pick up the spinach. Very quick and easy for a weeknight.
    Reply
  • FoodieNichol
    18 JUN, 2008
    Made this for lunch today. The vinegar and mustard sizzled right up when I added them to the pan! I continued on and added the butter hoping it would get better. The dish seemed very oily since the sauce ended up mostly being butter. I quickly grabbed a bowl and whisked tyogether more vinegar and mustard to pour over the chicken since there wasn't anything left for the drizzle. It tasted ok, but was tangy since it hadn't been heated in the pan or had shallot in it. I won't be making this again.
    Reply