- This is all comprised of shit that we almost *always* have on-hand at Chez FvF. Wicked easy, and the dude loved it. Here's what you'll need:
- 1 lb boneless, skinless chicken breasts (or thighs, if you prefer)
- 2 tsp olive oil
- 2 minced shallots
- 3 tbsp dijon mustard
- 3 tbsp balsamic vinegar (white wine vinegar works, too)
- 1 tbsp butter
- 7-10 oz fresh spinach
- salt and pepper
Trim all fat and weirdies off chicken, salt and pepper both sides. Heat the oil in a non-stick skillet and saute until golden brown (around 4 min per side). Remove from the pan and set aside, either in the oven or microwave so it won't lose much heat. Add the shallots, cook until soft (3 minutes-ish). Be sure to incorporate the tasty brown bits of chicken left in the pan! Stir in mustard and vinegar, cook 1 min. Remove from heat and add butter, stir. Add the juice from the plate where the chicken has been resting, too, if there is any.
Spoon half the mustard sauce over the chicken. With the other half, you can either add it to the spinach in a bowl to make a salad, or you can add the spinach to the skillet and wilt it a bit. I also tossed some pine nuts onto mine, for no other reason than pine nuts make most things better.
Spoon half the mustard sauce over the chicken. With the other half, you can either add it to the spinach in a bowl to make a salad, or you can add the spinach to the skillet and wilt it a bit. I also tossed some pine nuts onto mine, for no other reason than pine nuts make most things better.
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