chicken tenders w lemon-spinach rice Recipe

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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.