‘Family-Meal’ Chicken With Sautéed Spinach

By ltrodrigu

Ingredients

• 1 tablespoon mirin rice wine
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2-inch piece of fresh ginger, peeled and minced
• 1 tablespoon water
• 2 skinless chicken breasts (about 1 pound)
• 1/2 cup all-purpose flour
• 2 cloves garlic, skin on
• 5 tablespoons olive oil
• 1/2 cup Parmigiano-Reggiano shavings
• 8 cups fresh spinach
• Salt
• Aged balsamic vinegar
• Lemon wedges (optional)

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. In a small pot over high heat, bring mirin, honey, soy sauce, ginger and water to a boil and simmer 15 seconds. Set marinade aside to cool.

Meanwhile, halve chicken breasts. Use a mallet or rolling pin to pound cutlets to about ¼ -inch thick. Add flour to a shallow bowl. Dip cutlets into flour and shake off excess.

Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in batches if necessary to avoid crowding pan, add chicken and fry until just golden, about 3 minutes. Add 1 garlic clove to pan and flip chicken. Fry reverse side until golden, about 2 minutes more.

Transfer chicken to a baking dish and brush generously all over with marinade. Cover with Parmigiano and bake on top rack until cheese melts and browns in spots, about 7 minutes.

Wipe out skillet and set over high heat. Add remaining oil and garlic. Once hot, add spinach and sauté until just wilted, 1-2 minutes. Season with salt to taste.

Serve chicken with sautéed spinach and drizzle everything with aged balsamic. Garnish with lemon wedges, if you like.