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    You are in: Home / Recipes / Peppercorn Chicken With Lemon Spinach Recipe
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    Peppercorn Chicken With Lemon Spinach

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    ElizabethKnicely's Note:

    Recipe courtesy of Food Network Magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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. Serve with the spinach.

    Ratings & Reviews:

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    Nutritional Facts for Peppercorn Chicken With Lemon Spinach

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 291.9
     
    Calories from Fat 121
    41%
    Total Fat 13.4 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 56.6 mg
    18%
    Sodium 328.5 mg
    13%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 0.6 g
    2%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    mixed peppercorns

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