4 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
Three 5-ounce bags baby spinach
1 leek, halved lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
2 tablespoons minced parsley
1 tablespoon minced tarragon
2 tablespoons fresh lemon juice
2 tablespoons dried currants
How to Make It
Lightly pound the chicken breasts 1/2 inch thick. Season with salt and pepper and dust with the flour. Heat 2 tablespoons of the olive oil in a very large skillet until shimmering. Add the chicken and sauté over moderately high heat until cooked through, 8 minutes. Transfer to a platter, cover and keep warm.
Wipe out the skillet. Add the spinach in batches and cook over moderately high heat, tossing, until wilted; transfer to a colander. Press to remove the liquid.
Wipe out the skillet; add the remaining 1 tablespoon of olive oil. Add the leek and garlic and cook over moderately high heat until softened, 2 minutes. Add the spinach, parsley and tarragon and toss. Add the lemon juice and currants; season with salt and pepper. Spread the spinach on plates, arrange the chicken on top and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.