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Peppercorn Chicken with Lemon Spinach Recipe

Peppercorn Chicken with Lemon Spinach

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on April 01, 2013

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    We only had Cabernet so used that and the sauce was amazing. We really enjoyed the spinach with lemon zest. Gave it a nice tangy kick. Will make again.

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  • on February 24, 2013

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    This is delcious. I add a dollop of half and half at the end just to level out the flavors. So delicious I didnt make it with spinach, i made it with green beans and it was delicious. great recipe.

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  • on February 05, 2013

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    Wow! So tender and delicious! I also do not like mustard, but you can't taste it and it made the juiciest chicken. I'm not a fan of white meat because it is usually so dry. This chicken won over everyone in my family. We didn't make the spinach (again, the picky family but we've made the chicken a couple of times and it's a big hit!

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  • on October 14, 2012

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    I typically really dislike mustard on my cooked meats and fishes, but I wanted a different version of chicken breast. This was REALLY good! I was pleasantly surprised. I also used cabernet sauvignon as I didn't have brandy in the house. I don't even like sauces, but the sauce was great. One piece of advice- spinach is bitter enough- go light on the lemon zest. It just adds to the bitterness.

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  • on September 12, 2012

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    Everyone loved it... Will definitely cook this again!

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  • on March 27, 2012

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    This recipe was awesome!! I used cabernet sauvignon instead of the suggested alcoholic beverage. It was great. Sure it was a deep purple looking sauce, but the taste was great. I cooked my spinach, as I always do, with nothing on it. I look for my flavor from the protein that I prepare. My teen daughter, who is an extremely picky eater, loved it, asked that I keep the recipe, and has requested it. That told me everything I needed to know... One more thing, follow the recipe as instructed and you won't go wrong. Did not use parsley.

    Chicken sprinkled with rosemary only
    Cooked chicken in olive oil
    removed chicken from skillet
    added shallots to skillet
    added wine to de-glaze pan
    added chicken broth
    stirred in dijon mustard (measure it
    Add chicken and spoon sauce over (not much sauce
    Served with spinach & brown rice. Also works very well with asparagus

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  • on March 26, 2012

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    I fixed this for my girl-friend who is a nationally renowned personal trainer. We both loved it! The sauce was a bit too runny, so I should have put a small tablespoon of flour to thicken it up, but that's just my personal taste. The Spinach was delicious and I'm NOT a big cooked spinach guy...this changed my taste! Great job guys....so healthy too!!!!

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  • on February 06, 2012

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    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.

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  • on November 10, 2011

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    so nice and aromatic i love it very well with galic and dill

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  • on October 31, 2011

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    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.

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