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Under 30 Minutes

Under 30 Minutes

Sauteed Chicken with Spinach

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: 15 mins
    total time: 30 mins
  • servings: 1

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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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, March 2005

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Reviews (20)

  • 21 May, 2010

    This was yummy and easy to make.

  • 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!

  • 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!

  • 15 Feb, 2009

    This looks delicious, yet fast and easy to make. I'll try this and see if my family will like it.

  • 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

  • 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.

  • 5 Jan, 2009

    Can anyone tell me where to find the nutritional information for this recipe?

  • 15 Oct, 2008

    recipie wasnt good at all !

  • 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.

  • 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.

  • 18 Jun, 2008

    Made this for lunch. The vinegar

  • 18 Jun, 2008

    This was such a great meal, I made it with collard greens with a tablespoon of red pepper flakes instead of the spinach. My boyfriend thought this chicken recipe went really well with the greens they complimented each other nicely. Its an easy meal and I'm all about that!

  • 5 Jun, 2008

    Looks so easy. making this on Sunday for friends. I think I like the idea of adding slivered almonds too.

  • 20 May, 2008

    You could add dried cranberries when you put the mustard and vinegar in the pan. You could also put almond slivers in when you add the butter or just to the top of the salad when you serve it. This would add more color and texture to the dish.

  • 28 Feb, 2008

    Made this last night. My fiance commented on the lovely aroma while I was making the sauce. The additon of the butter tamed the acidity of the vinegar, and gave the sauce a slightly creamier taste. Very easy and tasty!

  • 21 Feb, 2008

    This was very tasty and super easy.

  • 11 Feb, 2008

    Made this last night, and it is so easy and the mustard sauce tastes great. I also added a little more vinegar and shallots, even added garlic. Will definitely return to this recipe again.

  • 6 Feb, 2008

    Our family loved it.Even my son said it smelled wonderful.

  • 20 Jan, 2008

    This is one of my all time favorite recipes. I have made it many times since I found the recipe in Food magazine a few years ago. I always make extra for leftovers and I love to make lots of mustard sauce because it's so good. I usually add extra shallots and vinegar.

  • 4 Jan, 2008

    This sounds perfect --- I have 30 #s to shed by June