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Chicken breast topped with leaf spinach à la Yvonne

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Ingredients for 4 servings:

  • 4 chicken breasts
  • 600 g leaf spinach, frozen, with or without cream
  • 2 garlic cloves
  • 1 onion(s)
  • 1 piece(s) Gorgonzola
  • 150 g sour cream
  • 150 g crème fraîche
  • salt and pepper
  • butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the chicken breasts in butter in a pan, but do not overcook. Season with salt and pepper, and place in a greased casserole dish. Chop the garlic, dice the onion, and sauté both in butter. Add the thawed spinach leaves and heat through. Stir in the sour cream and crème fraîche and simmer until light and creamy. Season with salt and pepper, then top the chicken breasts with the spinach. Cut the Gorgonzola into pieces and spread over the spinach. Bake in a preheated oven at 200°C for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken breast topped with leaf spinach à la Yvonne

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