Name: Chicken with Mustard Cream Sauce & Spinach Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 354 ml chicken or vegetable broth; 3 shallots; black pepper; butter, unsalted; Dijon mustard; salt; white wine vinegar

Chicken with Mustard Cream Sauce & Spinach SaladChicken with Mustard Cream Sauce & Spinach Salad — a 25-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

354 ml chicken or vegetable broth

3 shallots

black pepper

butter, unsalted

Dijon mustard

salt

white wine vinegar

Instructions

Heat a skillet over medium-high heat.

Slice chicken in half horizontally to form thin fillets. Season with salt and pepper on both sides.

Add butter to skillet and swirl to coat bottom. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.

Peel and mince shallots.

Once chicken has been transferred, reduce heat to medium. Add more butter and shallots; cook, stirring frequently, until softened, 2-3 minutes.

Add broth and vinegar; scrape skillet to loosen any browned bits. Cook, stirring occasionally, until the liquid is reduced by about half, 4-5 minutes.

Add Dijon and butter; stir until well combined and continue cooking for 1-2 minutes. Remove from heat and season with salt and freshly ground pepper.

Wash and dry spinach.

To serve, arrange spinach and chicken on a plate; drizzle with mustard sauce and enjoy!

Open this recipe in Flambette