Cider Braised Chicken over Greens
Cider Braised Chicken over Greens
Calories
109.9kcal (4 serving)
Total Fat
4.89g (4 serving)
Saturated Fat
0.86g (4 serving)
Trans Fat
0.01g (4 serving)
Cholesterol
32.31mg (4 serving)
Sodium
410.48mg (4 serving)
Total Carbs
2.75g (4 serving)
Dietary Fiber
0.68g (4 serving)
Sugars
1.05g (4 serving)
Protein
7.49g (4 serving)
- 1 tbsp olive oil
- 1 medium shallot, halved lengthwise and sliced
- 1/4 cup Maille Rich mustard
- 1 1/4 boneless, skinless chicken thighs
- 1 cup apple cider vinegar
- 3 cups firmly packed baby spinach leaves
Directions
Print1. Heat olive oil in large nonstick skillet over medium-high heat and cook shallot 2 minutes, stirring, until starting to brown. Remove from skillet and set aside.
2. Heat olive oil in large nonstick skillet over medium-high heat and cook shallot 2 minutes, stirring, until starting to brown. Remove from skillet and set aside.
3. Bring cider to a boil over medium-high heat and cook until slightly thickened. Stir in spinach leaves and shallots and cook 1 minute. Serve chicken with spinach and sauce. Season if desired, with salt and pepper.
