Scaloppine di Pollo al Limone con Spinaci Saltati (Chicken Escalopes in Lemon with Sautéed Spinach)
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Ingredients
- 4 skinless chicken breast fillets
- 300 g fresh spinach
- 2 garlic cloves
- 1 lemon, zest and juice
- 150 ml chicken stock
- 40 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 41.2 g
- Carbohydrate
- 2.6 g
- of which sugars
- 1.1 g
- Fat
- 13.8 g
- of which saturates
- 6.2 g
- Fibre
- 2.9 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken breasts in half horizontally to make thin escalopes, then season.
- 2
Heat the olive oil and half the butter in a large frying pan and fry the chicken for 2-3 minutes each side until golden and cooked through with no pink remaining, then lift out.
- 3
Pour the chicken stock and lemon juice into the pan and let it bubble for 2 minutes, scraping up any sticky bits, then stir in the remaining butter and lemon zest.
- 4
In another pan, wilt the spinach with the garlic for 3 minutes until just tender.
- 5
Serve the chicken with the lemon sauce spooned over and the spinach alongside.
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