Side Pannel
Pan Seared Chicken Breast w Spinach
Pan Seared Chicken Breast w Spinach
- Recipe Submitted by maryjosh on 03/04/2020
Ingredients List
- 1 1/4 pounds of thin boneless, skinless chicken breasts
- 1/3 cup flour
- salt and pepper to taste
- 1/4 cup of butter , divided use
- 10 ounces of baby spinach
- 1 cup of cherry tomatoes , halved
- 1/2 cup of diced red, orange or yellow bell pepper
- 1 tablespoon of honey
- 2 teaspoons fresh thyme leaves
- 2 teaspoons lemon juice
- Optional garnishes: lemon slices and thyme sprigs
Directions
Mix together the flour, salt and pepper on a large plate.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet heat 2 tablespoons of the butter over medium high heat.
Add the chicken and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
Place the bell pepper in the pan, cook for 3-4 minutes. Add spinach and cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through. Add cherry tomatoes and season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves and salt and pepper to taste. Remove the pan from the heat.
Pour the sauce over the chicken and vegetables and serve. Garnish with lemon slices and thyme sprigs if desired.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet heat 2 tablespoons of the butter over medium high heat.
Add the chicken and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
Place the bell pepper in the pan, cook for 3-4 minutes. Add spinach and cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through. Add cherry tomatoes and season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves and salt and pepper to taste. Remove the pan from the heat.
Pour the sauce over the chicken and vegetables and serve. Garnish with lemon slices and thyme sprigs if desired.
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