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Chicken with Lemon & Oregano Recipe


If you have bags in your freezer filled with chicken cutlets made from the Chicken Cutlet Module (link at the bottom of this article), you need only 15-20 minutes to assemble and heat this showstopper chicken dish. Not only is this dish suitable for a company dinner, it is quick and easy enough to prepare on a weeknight for your family. The flavorful lemon oregano sauce gives the fresh spinach a delicious flavor; spinach haters just may become spinach lovers! The bonus is that spinach contains lots of vitamins, minerals, and fiber, so this dish is healthy, too. To save time, I like to use a bag of pre-washed spinach, which is available in the salad section of any grocery store.

For a quick meal, start plain rice in the rice cooker or a saucepan on the stove; while it is cooking, you can start the preparation for this Greek Oregano Chicken. Both the rice and the chicken will finish cooking and be ready to serve at the same time.

Greek Oregano Chicken


4 Servings
””
2 tablespoons butter
1/2 small onion, quartered and sliced
1 clove garlic, finely chopped
1 tablespoon flour
1 1/2 cups water
1 teaspoon chicken bouillon
2 tablespoons lemon juice
1 teaspoon whole Greek oregano or 1 tablespoon fresh
1/2 teaspoon salt

1 10 oz. package fresh spinach

4 chicken cutlets, from the Chicken Cutlet Module

1/2 cup crumbled feta cheese



Melt the butter in a skillet; add the onion and garlic and sauté until transparent. Stir in the flour, mixing well. Add the water, bouillon, lemon juice, oregano, salt, and pepper; bring to a boil. Add the spinach to the boiling mixture; cook 1 minute. With tongs, transfer the spinach to a serving platter keeping as much of the sauce as possible in the pan; keep warm.

Add the chicken cutlets to the sauce, turn them once as they heat, and sprinkle with the feta. Cover the pan to partially melt the feta. Transfer to the spinach and pour the sauce over the chicken. Serve immediately.


Amount Per Serving
Calories 296 Calories from Fat 154
Percent Total Calories From:
Fat 52% Protein 32% Carb. 16%

Nutrient Amount per
Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 79 mg
Sodium 766 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 0 g
Protein 24 g

Vitamin A 102% Vitamin C 41% Calcium 0% Iron 13%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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