Recipe Detail

'Family-Meal' Chicken With Sautéed Spinach

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  1. 1 tablespoons - mirin rice wine
  2. 2 tablespoons - honey
  3. 2 tablespoons - soy sauce
  4. - 2-inch piece of fresh ginger peeled and minced
  5. 1 tablespoons - water
  6. 2 - skinless chicken breasts (about 1 pound)
  7. 1/2 cups - all-purpose flour
  8. 2 cloves - garlic skin on
  9. 5 tablespoons - olive oil
  10. 1/2 cups - Parmigiano-Reggiano shavings
  11. 8 cups - fresh spinach
  12. - Salt
  13. - Aged balsamic vinegar
  14. - Lemon wedges optional


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.

2. 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.

3. 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.

4. 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.

5. 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.

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


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