Smoked Paprika Chicken and Spinach
Almond Rice Pilaf
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 clove garlic, minced
- ½ cup white wine (or use chicken broth)
- ½ (10-oz) pkg spinach
- 1 Tbsp chopped fresh basil
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with paprika; season lightly with salt and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet, and set aside.
- Melt butter in same skillet over medium heat; add garlic, and cook 1 minute.
- Return chicken to skillet. Add wine, bring to a boil, reduce heat, and simmer 5 minutes or until wine is reduced by half.
- Gradually add spinach, stirring until wilted; stir in basil, and serve over rice.
Side Dish Ingredients
- 2 green onions, chopped
- 2 Tbsp sliced almonds
- 1 Tbsp olive oil
- 1½ cups water
- ¾ cup long-grain white rice
Side Dish Instructions
- Cook onions and nuts in hot oil in a large saucepan over medium-high heat 1 minute. Add water to pan; bring to a boil.
- Stir in rice; cover, reduce heat, and simmer 18 minutes. Remove from heat; let stand 5 minutes.
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