You will need:
- 3 tablespoons dijon mustard
- 3 large skinless, boneless chicken breasts (I used two)
- 2-3 teaspoons coarsely ground mixed peppercorns
- 3/4 teaspoon finely minced fresh rosemary (I omitted)
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1/3 cup brandy or red wine
- 1/3 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, chopped
- 1 pound spinach
- 1/2 teaspoon finely grated lemon zest
- Preheat the oven to 350. Brush 1 tablespoon mustard all over the chicken. Sprinle with the peppercorns, salt and rosemary to taste. Pat gently so that the seasonings stick.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of oil. Add the chicken and cook until golden brown, about 3 minutes on each side. Transfer the chicken to a baking dish (set aside the skillet for the sauce). Bake the chicken until cooked through, about 10 minutes.
- Meanwhile, add the shallots to the skillet. Cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy or red wine, then return the pan to the heat. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining two tablespoons of mustard and the parsley.
- Heat the remaining 1 tablespoon of oil in a deep skillet over medium-high heat. Stir in the garlic and cook for approximately 30 seconds. Add the spinach, season with salt and cook until wilted. Add the lemon zest. Drizzle the chicken with the shallot sauce and serve with the spinach.
Cooking note: If you are not a fan of mustard, try substituting two tablespoons of butter instead of the mustard when you finish the sauce instead.