JOHNNY CARINO'S SWEET CHICKEN MARSALA WITH GARLIC WILTED SPINACH
Pan sauteed chicken breast and mushrooms reduced in a sweet marsala wine sauce, served with fresh spinach wilted in hot olive oil and garlic.
Provided by nightengail71
Categories European
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Work area and utensils should be clean and sanitary.
- Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions. Place on sheet pan and bake for 10 minutes at 350 degrees F. Chicken medallions should be fully cooked, set aside.
- To a heated saute pan, add melted butter. Dredge chicken medallions in flour, shake off excess flour and add to saute pan. Add mushrooms, salt and pepper.
- Saute chicken and mushrooms until thoroughy heated and golden brown. Add marsala wine and broth/demi-glace. Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms.
- To prepare Wilted Spinach: Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach salt and pepper. Toss with olive oil until it becomes warm and starts to wilt.
- Place wilted spinach on the side of a plate. Using tongs, remove the chicken medallions from saute pan and place next to spinach. Pour marsala sauce and mushrooms over chicken. Serve and enjoy!
Nutrition Facts : Calories 1062.3, Fat 84.7, SaturatedFat 32, Cholesterol 236.6, Sodium 689.6, Carbohydrate 8.1, Fiber 2.1, Sugar 2.6, Protein 53
ALL-IN-ONE CHICKEN WITH WILTED SPINACH
Enjoy this healthy chicken traybake with a speedy spinach side that's packed with iron. It's also low in fat and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the beetroot, celeriac, onions and whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds and a squeeze of lemon juice, then toss together. Roast for 20 mins while you prepare the chicken.
- Stir the mustard powder and paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest and thyme, and juice from half the lemon. Add the chicken and toss well until it's coated all over. Put the chicken in the tin with the veg and roast for 40 mins until the chicken is cooked through and the vegetables are tender.
- About 5 mins before the chicken is ready, wash and drain the spinach and put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat and stir in the remaining yogurt. Scatter some extra thyme over the chicken and vegetables, then serve.
Nutrition Facts : Calories 453 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 13 grams fiber, Protein 46 grams protein, Sodium 1 milligram of sodium
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