Peppercorn Chicken with Lemon Spinach (Phase 1)

Ingredients

• 5 ounces chicken breast
• 1 tablespoon mustard powder
• 1 teaspoon coarsely ground peppercorns
• 1/4 teaspoon minced fresh rosemary
• dash sea salt
• 1/2 shallot or red onion, thinly sliced
• 1/3 cup chicken broth
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, chopped
• 1 pound spinach
• 1/2 teaspoon finely grated lemon zest

Instructions

• Preheat the oven to 350 degrees.
• In a ziplock bag add mustard, peppercorns, rosemary and salt to taste.
• Shake til mixed, then add chicken.
• Heat a large skillet over medium-high heat; add 1 tsp of chicken broth.
• 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 shallot or onion to the skillet; cook over medium-high heat until just soft.
• Remove the pan from the heat, and scrape up any browned bits.
• Add the broth (reserve 1 TBSP for spinach), bring to a boil and cook until slightly thickened, about 2 minutes.
• Stir in any remaining seasoning from the bag and the parsley.
• Heat the remaining 1 tablespoon broth 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.