Sauteed Chicken Over Wilted Spinach With Kumquat Sauce Recipes

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CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH



Classic Lemon Chicken with Sauteed Spinach image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 lemons
4 chicken cutlets, pounded thinly into scallopini
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley
Sauteed Spinach, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
2 pounds spinach
Salt and pepper

Steps:

  • Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
  • Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
  • When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
  • Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
  • Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES



Creamy Lemon Chicken with Spinach and Artichokes image

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 14

1 pound chicken cutlets
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon fresh thyme leaves
1 1/4 cups low-sodium chicken broth
4 ounces cream cheese, room temperature
10 ounces baby spinach (7 cups)
1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
3 tablespoons fresh lemon juice
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
Steamed rice, for serving (optional)

Steps:

  • Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE



Sauteed Chicken Over Wilted Spinach with Kumquat Sauce image

Categories     Chicken     Fruit     Leafy Green     Poultry     Sauté     Quick & Easy     High Fiber     Vinegar     Spinach     Kumquat     Gourmet

Yield Serves 2

Number Of Ingredients 11

3 kumquats
1 large shallot
2 boneless chicken breast halves with skin*
1 tablespoon unsalted butter
2 tablespoons sugar
1/3 cup water
3 tablespoons white-wine vinegar
1/8 teaspoon dried hot red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 cups packed spinach leaves (from about 1 bunch)
*available by request from butcher

Steps:

  • Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
  • Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
  • Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
  • Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

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