Sep 9, 2015Chatelaine
skinless, boneless chicken breasts
fresh pepper, to season
thinly sliced onions
thinly sliced garlic cloves
- SPRINKLE chicken breasts with salt. Season with fresh pepper.
- HEAT a large non-stick frying pan over medium. Add canola oil, then onions and garlic. Cook until onions start to soften, 8 to 10 min. Push onions to side of pan, then add chicken. Cook until golden brown, 2 to 3 min per side. Add chicken broth. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, 18 to 20 min. Transfer chicken to a platter.
- ADD cream to pan and boil until slightly reduced, 1 to 2 min. Stir in spinach until wilted, about 1 min. Serve with chicken and lemon wedges.
NutritionCalories 395, Protein 50 g, Carbohydrates 11 g, Fat 16 g, Fibre 3 g, Sodium 725 mg. Excellent source of Vitamin A
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