Chicken And Spinach

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken And Spinach to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken And Spinach, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• INGREDIENTS
• 6 oz boneless raw chicken breast, broilers or fryers
• 1 cup raw spinach
• 3 cups raw onion, sliced
• 1 cup raw shallot
• 4 tsp extra virgin olive oil
• 2 garlic cloves
• 1 dash black ground pepper
• 1 tsp ground nutmeg
• 4 sprigs raw parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

DIRECTIONS In non stick saute pan cook spinach, onion, garlic, in 2 tsp of oil until tender

Step 2: Technique & Execution

Just before the vegetables are finished add pepper and nutmeg

Step 3: Technique & Execution

Remove from heat and set aside

Step 4: Technique & Execution

In another pan cook diced chicken in 2 tsp oil until lightly browned

Step 5: Technique & Execution

Add spinach mixture to chicken and heat through

Step 6: Technique & Execution

Simmer entire mixture for 3-5 minutes