Lemon Spinach and Chicken Salad
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Not quite proper salad season yet but there is fresh spinach available, which is a real treat after eating the frozen stuff all winter. Fresh lemon makes a light dressing for both the chicken and the salad, which uses green garlic, of course!
Lemon Spinach and Chicken Salad Time: 25 minutes
The brown sugar and paprika make an interesting, light crust on the chicken. I cut the breasts in half, the short way. They cook a bit faster and it makes a nicer presentation with the salad.
For the chicken
2 chicken breasts, boneless, skinless
2 tbs flour
1 tbs brown sugar
1 tsp paprika
1 tbs olive oil
1/2 cup white wine
2 tbs fresh lemon juice (1/2 lemon)
For the salad
3 - 4 oz (100gr) fresh spinach
2 green garlic
OR
2 green onions and 1 clove garlic
2 tbs fresh lemon juice (1/2 lemon)
1 tbs olive oil
The chicken: Mix flour, paprika and brown sugar. Cut chicken breasts in half. Roll in flour mixture to coat. Heat oil in large nonstick skillet. When hot, add chicken and brown well on both sides. Add lemon juice and white wine, cover, reduce heat and simmer 10 minutes, or until done.
The salad: Slice green garlic, including green tops (or green onion and garlic). Sauté lightly in olive oil. Add lemon juice. Keep warm. Pick through the spinach, discarding any wilted or damaged leaves. Wash and spin dry if necessary.
The finish: When chicken is done remove and place on a platter. Add 2 tbs of the chicken cooking liquid to the green garlic. Turn heat up under the chicken skillet and reduce the rest by half. Put spinach in a bowl. Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly. Arrange spinach next to the chicken. Pour the reduced cooking liquid over the chicken and serve.
Roasted Potatoes Time: 35 minutes
Lovely golden brown and crisp, these potatoes are great with any meats any time. They are easy to make and the herbes can be varied according to the rest of the meal. In summer we do them on the barbecue grill in an old metal pie plate for the same amount of time..
2 medium potatoes
1 tbs olive oil
1 tsp herbes de Provence
salt and pepper
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve. These will stay hot for awhile so a 5 or 10 minute delay is okay.
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Cooking Schedule: 30 minutes |
Cover, reduce heat and simmer
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Cooking for Two? Or more?
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