Step-by-step photo recipe for chicken breasts in the oven with rosemary and red wine sauce, chicken breasts served with шпинатом. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large chicken breasts, peeled from skin and bones (about 800 gr.)
- 3 tbsp. l mustard
- 2-3 tsp coarsely ground pepper mixture
- 3/4 tsp finely chopped rosemary
- 3 tbsp. l olive oil
- 2 shallots, finely chopped
- 1/3 Art. brandy or red wine
- 1/3 Art. unsalted chicken stock
- 1 tbsp. l chopped parsley
- 2 cloves of garlic, chopped
- 450 gr spinach
- 1/2 tsp finely grated lemon peel
Recipes with similar ingredients: chicken breast, spinach, shallots, red wine, rosemary, mustard
Recipe preparation:
- Preheat the oven to 170 ° C. Lubricate 1 tbsp. l mustard chicken. Sprinkle with pepper, rosemary and salt (to taste), gently rub, so that the seasonings are distributed and left on the meat. pan over medium heat; add 2 tbsp. l oils. Lay out the chicken and cook until golden brown, about 6 minutes, once turning over. Transfer to a baking dish; cook while the chicken does not bake, about 10 minutes.
- Meanwhile, put the shallots in a skillet; cook on medium heat until slightly soft. Remove the pan from the heat, add brandy, then return the pan to the fire and remove brown pieces, if any. Add chicken stock, bring to a boil and cook until the mixture thickens slightly, about 2 minutes. Add the remaining 2 tbsp. l mustard and parsley, mix.
- Preheat the remaining 1 tbsp. l oil in a deep pan on medium heat. Add the garlic; cook for 30 seconds. Add spinach, season with salt and cook until soft; add lemon zest. Slice the chicken and sprinkle with shallot sauce. Serve with spinach. Chicken breasts can be served with sauce, and you can bake them in a sauce (see recipe) based on wine, broth or lemon juice.
