Dijon Chicken with Spinach

Instructions

1. Step 1

   Pat the chicken dry, then season both sides with the salt and black pepper.

   Ingredients used: 4.0 piece Chicken Breast, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper

2. Step 2

   Heat the olive oil in the skillet over medium heat. Cook the seasoned chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 74°C, then transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: plate, skillet, tongs

3. Step 3

   Reduce to low heat and melt the butter in the skillet. Add the shallot and cook until softened.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Butter, 100.0 gr Shallot

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Whisk in the Dijon mustard and chicken stock. Increase to medium heat, scrape up the browned bits, and simmer until slightly reduced.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Chicken Stock, 45.0 gr Dijon Mustard

   Cookware: skillet, whisk

6. Step 6

   Whisk in the cream, reduce to low heat, and gently simmer until the sauce lightly coats the back of a spoon.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 ml Heavy Cream

   Cookware: skillet, whisk

7. Step 7

   Add the spinach in batches and stir until just wilted.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: skillet, wooden spoon

8. Step 8

   Return the chicken and any collected juices to the skillet. Gently warm the chicken in the sauce until its center is at least 74°C.

   Timer: 2 min (fixed)

   Cookware: skillet, tongs

9. Step 9

   Remove the skillet from the heat, stir the lemon juice into the sauce, and serve the chicken with the spinach and sauce.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: skillet, wooden spoon