Saturday, January 2, 2010

Rustic Lemon-Onion Chicken with a Bed of Spinach

This was another winning recipe from this year’s Next Food Network Star winner, Melissa D’Arabian. This was basically a marsala recipe without the mushrooms. This recipe came together very quickly, and it would be a perfect recipe for a weeknight meal. We thought it was a little heavy on the lemons, so I cut back on the amount (edited recipe below). For aesthetic purposes, I would also coarsely chop the red onions. Otherwise, it was great written as is. (We didn’t make the Spinach bed- since DB doesn’t like it- but I am sure it would also be a winner.)

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 tsp dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 Tbsp olive oil
1/4 cup all-purpose flour
½ large red onion, coarsely chopped
1/4 cup white wine
1 cup chicken broth
1-2 lemons, juiced- enough to make 1/8 cup of lemon juice
2 Tbsp butter
Spinach "bed", recipe follows

1. Season chicken with dried thyme and salt and pepper.
2. Heat a large sauté pan over medium heat and add the oil.
3. Dredge the chicken in flour, add to the hot oil and sauté until cooked through.

4. Set chicken aside to rest on plate tented with foil.
5. In same sauté pan, over low heat, add onions and fresh thyme and cook until aromatic.

6. In a measuring cup, measure out wine, broth, and add the lemon juice.
7. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce- approximately 5-7 minutes.
8. Remove the pan from the heat and finish the sauce by whisking in butter.
9. Season with salt and pepper, to taste.
10. Place a bed of cooked spinach on a serving platter, top with the chicken.
11. Spoon the sauce over the chicken and serve.

Spinach "bed"
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

1. Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot.
2. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.

Source: Melissa D’Arabian


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