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Sautéed Chicken with Fresh Herbs and Wilted Greens

Plus: More Chicken Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 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


  1. 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.
  2. 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.
  3. 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.
Contributed By Published May 2004

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