Chicken With Spinach & Pine Nuts

This is an unashamed adaptation of Very Lemony Chicken with the addition of both colourful and healthy spinach and pine nuts for extra texture. This freezes well so make extra ready to grab when things get really hectic.

Category:  Midweek Express  - 


For 4 Serving(s)


  • oil
  • 1 onion, finely chopped
  • 2 cloves garlic,crushed
  • 4 boneless, skinless chicken breasts
  • 350 ml white wine (1/2 bottle)
  • 1 lemon - juice and finely chopped zest
  • rosemary, finely chopped
  • 1 tbs capers, finely chopped
  • 4 heaped tbs cremé fraiche
  • handful of fresh baby spinach ora portion of defrosted spinach
  • sprinkle of pine nuts
  • freshly ground black pepper

Chicken With Spinach & Pine Nuts Directions

  1. 1. In a heavy based casserole dish with a lid, saute the onion and garlic in the olive oil until soft. Add the chicken breasts and brown.
  2. 2. Pour in the wine, lemon juice and zest, rosemary and capers. Bring to a simmer, cover and reduce the heat to gently cook for about 25 minutes until the chicken is cooked through.
  3. 3. Remove the chicken to a warmed serving dish, cover with foil and keep warm in a very low oven.
  4. 4. Boil to reduce the cooking liquid by half. Add the cremé fraiche, spinach and pine nuts. gently simmer a further few minutes until the desired consistency. Pour over the chicken and serve.