Chicken & Spinach with Smoked Pimiento

chickenandspinach

Chicken and Spinach with Smoked Pimiento

Serves 2

  • 2 Organic chicken breast
  • 1 tsp paprika (pimiento)
  • salt & pepper
  • 5 Tbsp butter
  • 2 sprigs fresh thyme leaves
  • 2  garlic cloves, crushed
  • 200mls  dry white wine
  • 300g baby spinach

Method of Preparation:

  1. Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.
  2. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.
  3. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
  4. Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
  5. Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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