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Curry Chicken Breasts with Chickpeas and Spinach

This New York Times recipe makes for an easy meal
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course

Ingredients
  

  • 1/4 cup flour
  • 4 6 oz boneless, skinless chicken breasts pounded 1/2 inches thick
  • Kosher salt and black pepper
  • 1/4 cup canola oil
  • 2 tbsp Madras curry powder
  • 1 15 oz. can chickpeas, rinsed
  • 2 tbsp unsalted butter
  • 1 tbsp lime juice, plus wedges for serving
  • 4 cups baby spinach
  • chopped fresh cilantro or parsley (optional)

Instructions
 

  • Place chicken breast pieces between sheets of plastic wrap and pound them to 1/2 inches thick.
  • Place flour on a plate. Season chicken breasts with salt and pepper, then lightly dredge them in flour until coated.
  • In a large non-stick skillet over medium heat, add 1 tbsp oil. When shimmering, add the chicken cutlets and cook until golden and cooked through. About 3 minutes per side. Transfer the cutlets to a plate.
  • Add remaining 2 tbsp. oil to the skillet, then the chickpeas and curry powder. Season with salt & pepper and cook, stirring frequently, until they are golden and starting to pop, about 3-4 minutes. Add the butter, lime juice, and spinach and saute just until the spinach starts to wilt. Spoon chickpea/spinach mixture over the chicken. Top with chopped cilantro or parsley. Serve with lime wedges.
Keyword chicken, chickpeas, spinach