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Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.