Chicken with lemon spinach

Name: Chicken with lemon spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/8 l dry white wine; 1-2 TEASPOONS clear broth (instant); 200 g Long grain rice; 500 g leaf spinach; 1 untreated lemon; 1-2 TABLESPOONS Pine nuts; 2-4 Stem(s) Thyme; 3 Egg yolk (size M)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/8 l dry white wine
1-2 TEASPOONS clear broth (instant)
200 g Long grain rice
500 g leaf spinach
1 untreated lemon
1-2 TABLESPOONS Pine nuts
2-4 Stem(s) Thyme
3 Egg yolk (size M)

Directions

1
Wash the meat and dab dry. Peel and chop onion and garlic. Heat the oil in a frying pan. Fry the meat for about 4 minutes on each side. Season with salt and pepper. Take out. Fry onion and garlic briefly in hot frying fat.
2
Dust with flour and sweat it on. Deglaze with wine and 3/8 litres of water. Bring to the boil, stir in stock. Add meat and braise covered at medium heat for 15-20 minutes. Cook rice in boiling salted water according to package instructions. Clean spinach, wash thoroughly, drain and chop smaller if necessary. Wash lemon thoroughly and dab dry. Cut 2-3 slices from one half. Squeeze the rest of the lemon. Add spinach and lemon slices to the meat about 5 minutes before the end of the cooking time. Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the thyme and pluck off the leaves, except for a little garnish. Fold the pine nuts and thyme into the rice. Whisk the egg yolks and lemon juice.
3
Cut 2-3 slices from one half. Squeeze the rest of the lemon. Add spinach and lemon slices to the meat about 5 minutes before the end of the cooking time. Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the thyme and pluck off the leaves, except for a little garnish. Fold the pine nuts and thyme into the rice. Whisk the egg yolks and lemon juice. Remove the roaster from the stove. Remove the meat. Mix the egg yolks and 2 tablespoons of hot sauce. Stir into the rest of the sauce and thicken with it (do not bring to the boil again!). Season to taste with salt and pepper. Arrange everything. Garnish with the rest of thyme
4
Remove the roaster from the stove. Remove the meat. Mix the egg yolks and 2 tablespoons of hot sauce. Stir into the rest of the sauce and thicken with it (do not bring to the boil again!). Season to taste with salt and pepper. Arrange everything. Garnish with the rest of thyme