Peppercorn Chicken with Lemon Spinach

Peppercorn Chicken with Lemon Spinach

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tbs dijon mustard

  • 3

    skinless, boneless chicken breasts (about 1-¾ lbs)

  • 2-3

    tsps coarsely ground mixed peppercorns

  • Kosher salt

  • 3

    tbs EVOO

  • ¾

    tsp finely minced fresh rosemary

  • 2

    shallots, thinly sliced

  • cup brandy or red wine

  • cup low-sodium chicken broth

  • 1

    tbs chopped fresh parsley

  • 2

    garlic cloves, chopped

  • 1

    lb spinach

  • ½

    tsp finely grated lemon zest


Preheat oven to 350. Brush 1 tbs mustard over the chicken. Sprinkle with peppercorns, rosemary and salt to taste, patting gently so the seasoning sticks. Heat 2 tbs oil in large skillet over medium-high heat. Add chicken and cook until golden brown, about 6 minutes, turning once. Transfer to baking dish and bake until chicken cooks thru about 10 minutes. Meanwhile add shallots to the skillet and cook over medium-high heat until just soft. Remove pan from heat, add brandy then return pan to heat and scrape up any browned bits. Add broth, bring to boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tbs mustard and parsley. Heat remaining 1 tbs oil in deep skillet over medium-high heat. Stir in garlic, cook about 30 seconds. Add spinach, season with s&p and cook until wilted. Add lemon zest. Slice chicken and drizzle with shallot sauce & serve with spinach.


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