Lemon Chicken Spinach

Lemon Chicken with Spinach - Vincenzo's Plate
4 servings

2 Chicken Breasts
6 Tbsp Extra Virgin Olive oil, plus more
2 cloves of Garlic
3 - 3" Sprigs of Rosemary
½ Glass of White wine
½ Glass of Water
1 Lemon
Baby Spinach

1. Slice through the chicken breast parallel to the cutting board to make 2 fillets
2. Then cut each one into approx 1.5" wide strips
3. Put chicken inside a zip lock bag and add a generous amount of flour.
4. Shake the bag around so that the flour cover each piece of chicken
5. Heat Olive oil a wide nonstick saucepan on medium/medium-low heat.
6. Once it heats up, add the chicken piece by piece
7. Once the bottom of each piece starts to brown, turn it over and brown the other side.
8. Gently crush 2 cloves of garlic with the flat side of a knife.
9. Add Garlic, Rosemary, Salt, & Pepper. Mix well
10. Add white wine and allow the chicken to simmer for 2-4 minutes until evaporated.
11. Add Lemon, and Water and let simmer for 5 minutes.
12. After 5 minutes, remove Rosemary and Garlic and place the chicken on a plate
13. In the same now-empty saucepan, add a small amount of extra virgin olive oil and the Spinach. Cook until wilted.

Once it is ready, use the spinach to make a bed for the chicken in the middle of a plate and layer the chicken on top

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