Hope everyone is having a great week. Tonight is a simple dish night and is packed with flavor for that chicken breast you want to cook!  I decided to make sauteed spinach at the last minute, but together, these two are a great combination!

Let’s cook!

Peppercorn Chicken with Sauteed Spinach

3 large skinless, boneless chicken breast

3 tablespoons dijon mustard

3 teaspoons coarsely ground green peppercorns

1 tablespoon minced fresh rosemary

3 tablespoons olive oil

2 shallots, sliced

1/3 cup red wine

1/3 cup chicken broth

2 cloves garlic, chopped

1 pound spinach

1 lemon zest

Preheat the oven to 350. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the pepper, rosemary and salt, patting gently so the seasonings stick.

Heat a large skillet over medium-heat, add 2 tablespoons olive oil. Add the chicken and cook until golden brown, about six minutes, turning once.

Transfer to a baking dish, bake the chicken until cooked through, about 10 minutes.

In the same skillet used to cook the chicken, add the shallots over medium heat.

Add the wine and scrape up any brown bits on the bottom.

Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes.

Stir in the remaining 2 tablespoons mustard and simmer for 2 minutes.

Heat the remaining 1 tablespoon of olive oil in a deep skillet over medium heat. Stir in the garlic, cook for about 20 seconds.

Add the spinach, season with salt and cook until wilted, add the lemon zest.

Let the spinach rest for 5 minutes. Remove the chicken from the oven let rest for 5 minutes as well.

Time to plate! Slice the chicken and drizzle with the shallot sauce.

Here is a close-up:

Here is a picture of Kennedy we took tonight.

Happy Cooking!