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Lemon-Pepper Chicken over Garlicky Spinach & Sauteed Marjoram Carrots

Posted By Chris On June 19, 2008 @ 10:28 pm In Main Dishes,Quick from Scratch Herbs and Spices,Sides | 5 Comments


We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn’t require any trips to the grocery store. The Lemon-Pepper Chicken over Garlicky Spinach recipe is slightly modified from this one on RecipeZaar, and the carrot dish comes from Quick From Scratch Herbs & Spices. We really enjoyed this combo!

Chris says:

I love last-minute dinner ideas that don’t require me to go out!

Lisa says:

But you did have to go; we were out of lemons.

Chris says:

Shhhh! Don’t ruin the story! The point is we got to use all our fresh veggies. Anyway, these carrots rule.

Lisa says:

I know it — and I really like this spinach stuff.

Chris says:

I think it’s just a tad sweet… maybe needs a bit more lemon juice?

Lisa says:

Maybe you need to get back to the store?

Chris says:

Funny.

Lemon-Pepper over Garlicky Spinach
One large, or two small chicken breast(s) (about 12 oz)
lemon-pepper seasoning
8 ounces cremini mushrooms, sliced
1 large shallot, chopped
3 garlic cloves, thinly sliced
2 small tomatoes, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
1 bunch spinach, washed
salt & pepper

Season chicken breast on both sides with lemon-pepper seasoning. Using a little olive oil or cooking spray, heat a skillet over medium heat. Saute the chicken until done (internal temp of about 165-170). Set aside and keep warm. In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes. Add the wine, lemon juice, and 1/3 cup of water. Continue to cook until liquid is reduced to a thin sauce. Add in the spinach, folding in as it wilts. Season with salt and pepper. Place the spinach on a plate and top with the chicken.

2 Servings

Sauteed Carrots with Lemon and Marjoram
1 1/2 tbsp olive oil
1 large garlic clove, minced
1 bunch carrots, cut diagonally into 1/2-inch slices
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
2 tbsp lemon juice

In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat. Add the garlic, carrots, sugar, 1/2 the salt, the pepper, and the dried marjoram. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining oil and the lemon juice.

2 Servings


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