Charred Lemon Chicken with Fennel Cream and Sautéed Spinach with Almonds

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels.

2. 2

   2. In a bowl, mix 15 ml (1 tbsp) olive oil, Dijon mustard, grated garlic, lemon zest, 15 ml (1 tbsp) lemon juice, thyme, smoked paprika, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Rub this mixture all over the chicken and let it rest for 10 minutes while you prepare the remaining components.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken for 2 minutes per side until golden. Place one thin lemon slice on each piece and transfer the skillet to the oven. Roast for 10 to 12 minutes at 220°C / 425°F, or until the chicken is cooked through. Remove and let rest for 5 minutes.

4. 4

   4. While the chicken roasts, place a saucepan over medium heat. Add 15 g (1 tbsp) butter and cook the sliced fennel with a pinch of salt for 6 to 8 minutes, until tender and lightly golden. Stir in 1 minced garlic clove and cook 30 seconds more.

5. 5

   5. Add the chicken broth to the fennel and let it simmer gently for 3 minutes. Add the heavy cream, nutmeg, and 1 g (1/2 tsp) black pepper. Cook 2 more minutes. Carefully blend until smooth; adjust with 2 g (1/2 tsp) salt if needed and keep warm.

6. 6

   6. In another skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring constantly, until golden. Remove and set aside.

7. 7

   7. In the same skillet, add the remaining 15 g (1 tbsp) butter. Sauté the remaining 2 minced garlic cloves for 20 seconds. Add the fresh spinach, the remaining lemon juice, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook for 2 minutes, just until wilted. Fold in the toasted almonds and mix.

8. 8

   8. To serve, spread a layer of fennel cream on each plate, place a chicken breast on top with its roasted lemon slice, and add the sautéed spinach on the side. Finish with a few reserved fennel fronds, if available.