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Panfried Chicken with Spinach Salad

October 2006
Panfried Chicken with Spinach Salad

by 18 people

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Makes: 4 servings

Prep: 25 mins

Cook: 25 mins

  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh thyme
  • 6 garlic cloves, finely chopped
  • Coarse salt
  • 4 boneless chicken breast halves, with skin
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 shallot, finely chopped
  • 1/2 teaspoon Dijon mustard
  • 6 ounces baby spinach (about 8 cups)
  • 1/4 cup crumbled goat cheese
  • 1/2 cup walnuts (2 ounces), crumbled and toasted
  1. Preheat the oven to 200 degrees . In a small bowl, combine the rosemary, thyme, garlic and 2 teaspoons salt. Rub all over the chicken.
  2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place 2 chicken breasts, skin side down, in the pan and top with a heavy skillet to flatten. Cook for 7 minutes, turn and fry until cooked through, about 4 minutes. Keep warm on a baking sheet in the oven while you fry the remaining chicken in 2 more tablespoons olive oil.
  3. In a large bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, shallot, mustard and 1/4 teaspoon salt. Add the spinach and toss; top with the goat cheese and toasted walnuts. Serve with the chicken.