Chicken breasts with spinach and onion-lemon sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 467, total fat 19 G., saturated fats G., proteins 56 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 467, total fat 19 G., saturated fats G., proteins 56 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for chicken breasts sautéed with thyme, spinach, and lemon juice. Served with an onion-lemon sauce made with white wine and chicken broth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken breast fillets, skinless (approximately 230 g each), cut each fillet horizontally into two pieces
- 1 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 3 tbsp. l. olive oil
- 1/4 cup wheat flour
- 1 red onion, thinly sliced
- 1 small bunch fresh thyme, leaves chopped
- 1/4 cup white wine (optional)
- 1 cup lightly salted chicken broth
- Juice of 2 lemons
- 2 tbsp (30 g) unsalted butter
- 1 package (250 g) spinach
We recommend
Recipes with similar ingredients: chicken breasts, thyme, flour, red onion, white wine, lemon juice, spinach
Cooking the dish according to the recipe:
- Sprinkle the chicken breasts with dried thyme and season with salt and pepper to taste. Heat a large saucepan to medium heat and add the olive oil. Place the flour in a shallow dish. Fry the chicken breasts in batches, coating them in flour, covered, for about 3 minutes per side, until cooked through. Transfer to a serving platter and cover with aluminum foil.
- Add red onion and fresh thyme to the saucepan and cook over low heat, stirring occasionally, until fragrant, about 5 minutes.
- Combine wine, chicken broth, and the juice of 1 lemon in a bowl. Increase the heat to high and deglaze the pan with the broth mixture, scraping the bottom with a spatula. Cook until the liquid begins to reduce, about 10 minutes. Remove the sauce from the heat and whisk in 1.5 tablespoons (75 g) of butter. Season with salt and pepper.
- Meanwhile, place the spinach in a microwave-safe bowl with 3 tablespoons water; cover loosely with plastic wrap and microwave. Cook until the leaves are wilted, 5 to 6 minutes. Drain and toss the spinach with the remaining 1/2 tablespoon (30 g) butter, lemon juice, and salt and pepper to taste. Divide the spinach among plates, top with the chicken breasts, and pour the sauce over them.
Categories:
Similar recipes
