Once again I found a winning recipe in my Food Network magazine, this is definitely one that you can whip up on any weekday. I made this full recipe because I can always find uses for leftover chicken breasts.
All you need for this is some flour, thyme, lemon, onion, butter, wine, chicken stock (late to the photo shoot) and some spinach. I chopped my onions the night before so I could just start cooking.
I put my spinach in my steamer and set it aside.
I seasoned my chicken on a cute Corelle plate.
Getting everything measured out before you start cooking can seriously save you from kitchen disasters. Get your flour down on a plate so you have that ready as well.
Combine the wine, chicken broth (ok mine was veggie but it was what I had on hand) and the lemon juice and you are ready to cook!
Heat some oil in a pan. I recently retired my non-stick All Clad pan after 10 years of using it at least three times a week. Luckily I had another as back up in the garage. There are perks to having a Mother in Law that works at Dillards.
I have everything ready including the foil to cover my chicken. I hate being hurried in the kitchen and I usually have two dogs at my feet so it is dangerous to be running around.
Dredge your chicken in the flour.
Get it in the pan and cook for 3 minutes per side.
Get it out of the pan on to another cute Corelle plate and cover with foil. Ok, the Corelle plate is not required but it makes me happy.
Do you think we love our dogs in this house or what?
Onions in! If you were using fresh Thyme that would go in now too. Let this cook for about 5 minutes.
Pour in the liquid and crank up the heat, scrape any tasty chicken bits off the bottom of the pan. Let that cook for about 10 minutes.
While that is cooking steam your spinach for about 3-5 minutes depending on how much you are making.
Once the liquid reduced, remove it from the heat and stir in the butter. Everything is better with butter!
Plate the spinach and then put the chicken and onion sauce on the top. This is simple, tasty and another winner from Food Network Magazine.
What is your favorite cooking magazine?