Red Pepper Chicken with Spinach and Pine Nuts
Pine nuts makes this chicken taste even better.
4 chicken breast halves skinned boned
1/2 cup white wine
2 Tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 to a 1/2 teaspoon crushed red pepper flakes
2 packages (10 oz each) crushed red pepper flakes2packages (10 ounces each) frozen spinach thawed
3 Tablespoons olive oil
2 small onions, coarsely chopped
2 carrots finely chopped
1 red pepper coarsley chopped
1/2 cup toasted pine nuts
1 Tablespoon fresh lemon juice
2 Tablspoon minced fresh parsely
2 to 4 cold butter cut in small cubes
Separate fillets from chicken and remove tenons. Cube chicken into 1 1/2 inch square. Stir the wine, paprika, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon and red pepper flakes into chicken to coat. Squeeze spinach dry and coarsely chop
In a wide skillet or wok, heat two Tablespoons olive oil on medium high heat. Add chicken Add chicen and marinade and stir fry for three minutes or until chicken juices run clear Remove and keep warm.
Add 1 Tablespoon oil to skillet and saute onions, carrots, red pepper, 1/2 teaspoon salt and 1/4 teaspoon on medium high heat for 2 minutes. Add spinach, chicken, pine nuts. Stir fry for 3 to 4 minutes to blend.
Stir in lemon juice, parsley andcold butter. Taste and adjust seasonings.