A seasoned coating on flattened chicken breast makes for a juicy and succulent meal.
- Total time 28 minutes
- Portion size 4 servings
Ingredients
Method
Season chicken halves with salt and pepper and place in large resealable bag. Using meat mallet, flatten chicken to about 1/4-inch thickness. In shallow bowl, place flour. Dip chicken pieces in flour, shaking to remove excess. Set aside on plate.
In large nonstick skillet, heat 1 tbsp of the olive oil and 1 tbsp of the butter over medium-high heat. Add chicken and cook, turning halfway through cooking time, until lightly browned and chicken is no longer pink inside, 4 to
6 minutes. Add garlic and rosemary and cook for 2 minutes. Deglaze skillet with chicken broth; let reduce for 2 to 3 minutes. Remove from heat and stir in remaining butter to combine.
Cut lemon in half. Cut one half of lemon into wedges; place in bowl and set aside. Juice remaining lemon half.
In bowl, add spinach, tomatoes, Parmesan shavings, basil, the remaining olive oil, and the lemon juice; toss to coat.
Divide salad among plates and top with chicken. Sprinkle with Parmesan cheese
shavings, if desired, and serve with
lemon wedges.
Nutritional facts Per serving: about
- Calories 325
- Total fat 20 g
- Saturated fat 7 g
- Cholesterol 65 mg
- Sodium 250 mg
- Total carbohydrate 12 g
- Fibre 1 g
- Sugars 2 g
- Protein 24 g
- Iron 2 mg
