Peppercorn Chicken with Lemon Spinach
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INGREDIENTS
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3 tablespoons dijon mustard
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3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
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2 to 3 teaspoons coarsely ground mixed peppercorns
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3/4 teaspoon finely minced fresh rosemary
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Kosher salt
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3 tablespoons extra-virgin olive oil
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2 shallots, thinly sliced
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1/3 cup brandy or red wine
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1/3 cup low-sodium chicken broth
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1 tablespoon chopped fresh parsley
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2 cloves garlic, chopped
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1 pound spinach
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1/2 teaspoon finely grated lemon zest
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