| Level: | Easy |
| Total: | 37 min |
| Prep: | 15 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons dijon mustard
- 3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
- 2 to 3 teaspoons coarsely ground mixed peppercorns
- 3/4 teaspoon finely minced fresh rosemary
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1/3 cup brandy or red wine
- 1/3 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, chopped
- 1 pound spinach
- 1/2 teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 50 g |
| Cholesterol | 145 mg |
| Sodium | 947 mg |
Reviews
This was delicious! The next time I will double the gravy. I used red wine instead of brandy. My husband loved it.
I absolutely love this recipe! I did not make the spinach, only the chicken and sauce but it was absolutely amazing! I made the sauce using red wine and I would not change a thing. I served it with mashed red potatoes and steamed broccoli. One of my new favorite meals!
Delish! I used dry vermouth instead of Brandy or red wine. Added a splash of sweet vermouth to add some complexity. Sure I used more mustard than called for, and added my left over chopped Rosemary to the sauce. Felt the spinach needed a bit of salt, and added that at the table. Overall, a delightful dinner!
We discovered this recipe while on a cross country camping trip and so had to make numerous substitutions. First, we only had a little Dijon mustard left which I saved for the sauce. Used French’s mustard for the glaze, which gave a beautiful yellow background to the caramelization. Paper thin slices of yellow onion instead of shallots. Dried tarragon instead of the rosemary and one ounce each white rum and triple sec instead of the brandy. FANTASTIC! Can’t wait to get home and try the regular recipe! Have fun with food.
Pet peeve- don’t tell me to taste, give me a guide line, you’re a chef, especially with garlic, cloves come in many different sizes…a tsp., a tsp and a half, what?
Pet peeve- don’t tell me to taste, give me a guide line, you’re a chef, especially with garlic, cloves come in many different sizes…a tsp., a tsp and a half, what?
Excellent dish. My chicken breasts were slightly larger and I had to cook for 25 minutes vs the 10 mins in the recipe.
Easy and quite delicious!
I used peach flavored brandy and it turned out great! I should have drained the spinach a little better before serving it… It was a little runny.
This recipe was simple and delicious. We pounded out the chicken breasts so we just sauteed them and did not put in the oven. We had some port so used that instead of wine and it was great.
The chicken was tender, juicy and moist. The sauce looked terrible and I’m still on the fence about it. My husband thought it was great. I used wine, but next time I’ll use brandy. I didn’t have any and wasn’t sure about substituting cognac. My husband isn’t a fan of spinach, but I am and will make it later. I served it with red potatoes (using left over parsley, unsalted butter and a dash of Tony Chachere’s). I’ll make it again, but definitely with the brandy.
The chicken turned out good but I was really disappointed with the shallot sauce. I used red wine because I didn’t have brandy and the sauce looked horrible. I thing I would use white wine next time, which I think goes best with chicken.