This one-plater is the ideal no-fuss, no-muss meal. Not only does it get rid of leftover chicken breast, but it's on the table in no time — just what I need on a Monday night. It's healthy yet hearty, with straightforward flavors that even the most finicky eater will appreciate. To increase servings, simply add an additional chicken breast for each extra person, and increase the measurements accordingly. To make the recipe tonight, read more.
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 6-8 ounce boneless, skinless chicken breast half
4 or 2 1/2 ounces baby spinach
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
- Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
- Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
- In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
- Main Dishes, Poultry
- North American