Saturday, October 2, 2010

Pan Roast Chicken Breast with Baby Spinach

Yield: 1


  • 1 chicken breast
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Splash white wine
  • 2 handfuls baby spinach


  1. Preheat your oven to 350°F.
  2. Preheat a heavy skillet over medium-high heat and add a splash of oil. When the oil is hot add the butter into the middle of it. Season the chicken with salt and pepper and carefully place in the pan. Sear until golden brown and delicious looking. Flip the breast and put the pan in oven to finish cooking, about 8-10 minutes.
  3. Remove the pan from the oven and place the chicken on a plate to rest. Put the pan on a burner over medium-high heat and when it's hot, pour in the wine, scraping up any brown bits from bottom of pan. Let bubble and reduce by half then add the spinach. Stir to wilt. Serve chicken with spinach and drizzle with pan juices.