chicken tenders w lemon-spinach rice |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
1
tablespoon unsalted butter
1
lb chicken breast tenders
2
garlic cloves, minced
1 1⁄2
cups instant brown rice
15 1⁄2
ounces chicken broth
1 -2
cup mushroom, cut into chunky pieces
1
teaspoon dried thyme
1
tablespoon lemon juice
2
teaspoons lemon zest
sea salt, to taste
fresh ground black pepper, to taste
2
cups baby spinach leaves, loosely packed, cut into thin strips
DIRECTIONS
Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken. |
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