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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 407 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 (5 oz) pkgs baby spinach
  • 1 ½ lb chicken breasts, boneless skinless
  • 8 fl oz chicken or vegetable broth
  • 2 shallots
  • black pepper
  • butter, unsalted
  • Dijon mustard
  • salt
  • white wine vinegar

Instructions

  1. Heat a skillet over medium-high heat.
  2. Slice chicken in half horizontally to form thin fillets. Season with salt and pepper on both sides.
    • 1 ½ lb chicken breasts, boneless skinless
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Add butter to skillet and swirl to coat bottom. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
    • 1 tbsp butter, unsalted
  4. Peel and mince shallots.
    • 2 shallots
  5. Once chicken has been transferred, reduce heat to medium. Add more butter and shallots; cook, stirring frequently, until softened, 2-3 minutes.
    • 1 tbsp butter, unsalted
  6. Add broth and vinegar; scrape skillet to loosen any browned bits. Cook, stirring occasionally, until the liquid is reduced by about half, 4-5 minutes.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 4 tbsp white wine vinegar
  7. Add Dijon and butter; stir until well combined and continue cooking for 1-2 minutes. Remove from heat and season with salt and freshly ground pepper.
    • 2 tbsp Dijon mustard
    • 4 tbsp butter, unsalted
    • ¼ tsp salt
    • ¼ tsp black pepper
  8. Wash and dry spinach.
    • 2 (5 oz) pkg baby spinach
  9. To serve, arrange spinach and chicken on a plate; drizzle with mustard sauce and enjoy!

Nutrition per Serving

Calories
407
Fat
23g
Net Carbs
4g
Protein
42g

Cookware

  • chef's knife
  • cutting board
  • measuring cups
  • measuring spoons
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs