Chicken breast over wilted spinach topped with a lemon-Dijon pan sauce.
Pan sauce was made with the following:
- Beer, couple ounces to deglaze pan (wine or any other liquid would work here)
- chicken stock
- lemon juice
- Dijon mustard
- butter (optional)
You can change this up in any number of ways to get the flavor profile you want or to utilize what’s in your fridge/pantry. I’ll do mushrooms next time around. Chicken breast doesn’t have to be boring.