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Ingredients and seasonings required for prepare

1. Take 4 thinly sliced boneless chicken breasts
2. Prepare 2 tbsp extra-virgin olive oil
3. Prepare 3 tbsp fresh lemon juice
4. Prepare 2 garlic cloves, minced or pureed
5. Use 1 tsp chopped fresh rosemary
6. Prepare 1 salt and pepper to taste
7. Prepare 2 tbsp all-purpose flour
8. Take 2 tbsp grapeseed, sunflower or canola oil
9. Take Spinach Side (optional)
10. Take 1 bunch spinach
11. Use 1/2 tsp coriander seeds or cumin seeds, lightly toasted and ground
12. Prepare 1/4 tsp ground cinnamon
13. Use 2 allspice berries, lightly toasted and ground
14. Prepare 2 6-ounce bags baby spinach

Let the greens wilt down, stirring occasionally. Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well. Remove the skillet from the oven. Add the onions and garlic to the pan and cook until soft and translucent.

Instructions to cook Lemon and Garlic Chicken With Spiced Spinach:

1. Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Add chicken breasts (lightly beat with meat tenderizer if desired) to the bowl. Stir together and refrigerate 15 to 30 minutes to marinate chicken.
2. Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
3. Season pounded/marinated chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
4. Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan, however many will fit without crowding the pan. Cook for approx 2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
5. Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
6. Done and ready to serve!

Add the spinach and cook until wilted. Pour in the cream, sour cream and lemon juice. Remove the chicken from the pan. Lower the heat to medium and add the remaining tablespoon of oil to the pan. Coat the chicken in the marinade.

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