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Chicken in creamy spinach and parmesan sauce

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Ingredients for 2 servings:

  • 400 g chicken breast
  • 250 g leaf spinach, frozen
  • 100 ml broth
  • 200 ml cream
  • 8 tomatoes, dried in oil
  • 50 g Parmesan
  • 1 shallot(s)
  • 1 garlic clove(s)
  • salt and pepper
  • Oregano, dried
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thaw the spinach and squeeze out any excess water. Drain the tomatoes and slice them. Peel and finely chop the shallot and garlic. Wash and dry the meat, and season with salt and oregano. Heat a pan with a little oil and fry the meat on both sides for about 4-5 minutes, then set aside. Sauté the shallot and garlic in the frying fat. Deglaze with cream and stock, add the tomatoes, and simmer for 2 minutes. Stir in the spinach and Parmesan cheese. Season with salt and pepper. Add the chicken and heat through for 2 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.

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