Time: 40 min.
Complexity: easily
Servings: 4

A step-by-step photo recipe for oven-baked chicken breasts with rosemary and red wine sauce. The chicken breasts are served with spinach.

Ingredients:

• 3 large chicken breasts, skinned and boned (about 800 g)
• 3 tbsp mustard
• 2-3 tsp coarsely ground pepper mixture
• 3/4 tsp finely chopped rosemary
• 3 tbsp. l. olive oil
• 2 shallots, thinly sliced
• 1/3 cup brandy or red wine
• 1/3 cup unsalted chicken broth
• 1 tbsp chopped parsley
• 2 cloves garlic, chopped
• 450 g spinach
• 1/2 tsp finely grated lemon zest

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken breasts, spinach, shallots, red wine, rosemary, mustard

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Preparation:

Step 1
• Preheat oven to 170°C. Rub 1 tablespoon of mustard over the chicken. Sprinkle with pepper, rosemary, and salt (to taste), rubbing gently to distribute the seasonings and ensure they adhere to the meat.
  
  Heat a large skillet over medium heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish; cook until the chicken is cooked through, about 10 minutes.
Step 2
• Meanwhile, add the shallots to a skillet and cook over medium heat until slightly softened. Remove from heat, add the brandy, then return to the heat and skim off any brown bits. Add chicken brothBring to a boil and cook until the mixture thickens slightly, about 2 minutes. Add the remaining 2 tablespoons of mustard and the parsley and stir.
Step 3
• Heat the remaining 1 tablespoon oil in a deep skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach, season with salt, and cook until softened; add the lemon zest. Shred the chicken and drizzle with the shallot sauce. Serve with the spinach.
  
  Chicken breasts can be served with sauce, or they can be baked in sauce (see recipe) based on wine, broth or lemon juice.

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