Chicken In White Wine & Lemon Sauce On A Bed Of Spinach Recipe
Ingredients
- 2 Chicken Breasts (butterfly filleted)
- 1 bag Fresh Spinach
- 1 Lemon
- 1 Bouillon melted in 1 cup of hot water OR 1/2 cup Chicken Stock
- 200ml White Wine
- 1 slice Garlic (sliced)
- 1 Red Chilli (pitted & sliced)
- 1 tsp Red/Rose Pepper (crushed)
- Flour
- Olive Oil
- 1 tbsp Butter
Instructions
- 1. Very lightly dust chicken breasts in flour on both sides so there’s just a veil on the surfaces and the chicken is not moist anymore. Do not “bread” the chicken.
- 2. Shave of a few strands of lemon zest (skin) and slice into thin juliennes.
- 3. Stir butter and 1 tbsp of flour into the warm stock and mix until even.
- 4. Melt butter in a frying pan, and fry chicken lightly on both sides until flour is slightly golden. Set seared but not thoroughly cooked chicken aside for later.
- 5. In the same pan you seared the chicken, simmer stock mixture, white wine, and the juice of 1 lemon with the julienne Zests until reduced to 1/3 the original amount.
- 6. Lay chicken breasts in the sauce flat without overlapping, simmer for 3 minutes. Turn. Then cover and simmer for another 5-8 minutes until cooked.
- 7. In a separate pan, fry garlic and sliced red chilli in a dash of olive oil until the aroma is released. Do not caramalize.
- 8. Toss in the spinach and stir gently until they wilt.
- 9. Serve chicken on a bed of spinach, drizzle with the sauce, and decorate with a prinkle of Red/Rosa Peppers.
- 10. Guten Apetit ! Enjoy your new Spring dish !
