Chicken Breasts with Chickpeas and Spinach
Ingredients
- 4 (6-ounce) The Best Dressed Chicken Boneless Breast, pounded 1/2-inch thick
- ¼ cup all-purpose flour
- Kosher salt and black pepper
- ¼ cup canola oil
- 2 tablespoons curry powder
- 1 (15-ounce) can chickpeas, rinsed
- 1 (15-ounce) can chickpeas, rinsed
- 1 tablespoon fresh lime juice, plus wedges for serving
- 4 ounces baby spinach (about 4 packed cups)
- Chopped fresh cilantro (optional
Instructions
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds.
- Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
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