Ingredients
- 3 tablespoons dijon mustard
- 3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
- 2 to 3 teaspoons coarsely ground mixed peppercorns
- 3/4 teaspoon finely minced fresh rosemary
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1/3 cup brandy or red wine
- 1/3 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, chopped
- 1 pound spinach
- 1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.
Photograph by Antonis Achilleos

Photo: Peppercorn Chicken with Lemon Spinach Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 28 reviews
By Chef #1142845
Poway, CA
on February 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the recipe, but did double the sauce as far as the brandy and chicken broth went, as I was serving it with pasta. It was a bit salty, no doubt from the mustard. Next time omit all salt and then salt at the table if you need it. Awesome, and the chicken was tender and juicy...a keeper for sure.
By thunday
IBADAN, CHALLENGE
on November 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
so nice and aromatic i love it very well with galic and dill
By who5555_5684560
Carrollton, TX
on October 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Everyone is right, this recipe is really good. The chicken was extremely tender. I may have used a bit too much of the Dijon mustard (I eyeballed it which made the sauce a little sharp. However, I added a splash of Half and Half which really helped to soften the taste. Just a tip in case you find the sauce too sharp. Also, I used red wine, but I can see how the brandy would make it better. The red wine with a bit too much of the mustard probably contributed to the tangy taste.
Read all 28 reviews