Sautéed Chicken with Spinach and Red Onions
A delicious weeknight warrior dinner.
Servings: 4 People
Calories: 282.91kcal
Ingredients
- 8 thin sliced chicken cutlets about 1 ½ pounds
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons butter divided
- 2 shallots sliced
- 1 red onion halved and thinly sliced
- 1 tablespoon Dijon mustard
- 10 ounces baby spinach or chopped regular spinach leaves
- Juice and finely grated zest of one lemon
Instructions
- Season the chicken with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat, and when melted ad the chicken cutlets, in batches if necessary, cooking for about 3 minutes on each side, until cooked through. Remove the cooked chicken to a plate, and tent with foil.
- Return the pan to medium-high heat and add the remaining tablespoon butter. Add the shallots and onions, and sauté for about 5 minutes until softened, and maybe slightly golden. Stir in the mustard then add the spinach (you will want to do this in batches, and let it cook down slightly in between additions) and cook, stirring often, for about 3 minutes until the spinach is just wilted. Season with salt and pepper, and stir in the lemon juice and zest.
- Divide the chicken and spinach evenly between 4 plates. Add whatever other side dish you like, and serve hot.
Nutrition
Calories: 282.91kcal | Carbohydrates: 7.44g | Protein: 38.98g | Fat: 10.55g | Saturated Fat: 4.63g | Cholesterol: 123.91mg | Sodium: 348.44mg | Potassium: 1106.74mg | Fiber: 2.55g | Sugar: 2.49g | Vitamin A: 6871.79IU | Vitamin C: 24.99mg | Calcium: 89.62mg | Iron: 2.81mg