Recipe by Suzanne Gibbs
Photography: Richard Mortimer
Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Cuisine type: Italian
Cooking time: Less than 30 minutes
A satisfying, delicious and – best of all – easy dinner. From the January 2007 issue of Australian Table magazine. Subscribe here.
INGREDIENTS
2 lemons
8 lemon thyme sprigs, plus 2 teaspoons leaves
4 small chicken breast fillets, skin on
½ cup (125ml) white wine
400g spaghetti
150g baby spinach
2 lemons
8 lemon thyme sprigs, plus 2 teaspoons leaves
4 small chicken breast fillets, skin on
½ cup (125ml) white wine
400g spaghetti
150g baby spinach
METHOD
Cut one lemon into thin slices. Grate rind and squeeze juice of remaining lemon. Place 2 or 3 lemon slices with 2 sprigs of thyme beneath skin of each chicken breast.
Heat a lightly oiled, non-stick frying pan on medium. Cook chicken, skin side down first, for 5 minutes each side, until browned and cooked through. Remove chicken
and set aside. Add wine to pan and bring to boil, stirring to pick up crusty pieces from base of pan. Season to taste.
Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan with lemon thyme leaves, lemon rind and juice and baby spinach. Toss on high heat to warm through.
Serve chicken with spaghetti and drizzle with pan sauce.
Source: http://recipefinder.ninemsn.com.au/tablerecipes/campaign1/225726/lemon-chicken-with-spaghetti
