It’s farm share season, and in early summer, that means spinach! I often eat spinach raw in a salad, but it is a great addition to cooked dishes as long as you don’t overcook it into mush. So looking for something simple, I decided on a chicken recipe with spinach in a light white wine and lemon sauce.
I’m chicken recipe oriented for a number of reasons. It’s healthy. It’s relatively inexpensive. It takes on flavors easily, being somewhat neutral, so it is a natural for when you want other ingredients to shine. While in the case of this dish the lemon and white wine come to the front of the stage, by barely wilting the spinach, it will retain its flavor and the chicken will provide the texture and the protein (you could possibly use tofu in this dish, but I would miss the depth of flavor that the chicken offers as it cooks). I have made this with and without chicken broth and haven’t really noticed much difference, other than the sauce can be a bit this if you use the broth. The chicken should offer enough flavor to make the broth unnecessary.
This is very much a standard in my family as it is quickly prepared and cooked, and quite healthy too. I much prefer it to the many boring chicken dishes I am forced to make sometimes. Grilled chicken is nice, but a little wine and lemon juice go a long way to take a boring chicken breast to new levels. Chicken recipes are a dime a dozen, and this is not an uncommon one, but this is the simplest version of this recipe I make, and it is worth the minimal effort to make it.
- 2 boneless skinless chicken breast halves
- 2 bunches Spinach
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- ¼ cup white wine
- ¼ cup chicken broth (optional)
- 2 tablespoons lemon juice, freshly squeezed
- salt and pepper to taste
- Slice the chicken into thin strips for fast cooking and a very tender consistency.
- Rinse the spinach and chop roughly.
- Heat olive oil in a pan and add add garlic.
- After a minute (before garlic browns) add the chicken and cook until just done.
- Add wine and lemon juice (and broth if you chose to, I often don’t).
- Toss in the spinach, and cook for just enough time for the leaves to wilt, but not overcook.
- Salt and pepper to taste and serve.