creamy spinach chicken

Creamy spinach chicken

POULTRY MAIN DISH RECIPES

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Partake in our rich spinach chicken with a lot of sauce and rice or potatoes as an afterthought. Serving four, it's an optimal midweek supper for a family

Cooking Ingredients

    • 30g unsalted margarine
    • 240g child spinach
    • 4 chicken bosoms, skin eliminated, cut transversely into strips
    • 4 garlic cloves, finely slashed or ground
    • 200ml twofold cream
    • 40g Parmigiano Reggiano, finely ground
    • cooked rice or potatoes, to serve (discretionary)

Cooking Direction

    Strategy
    Stage 1
    Dissolve a portion of the margarine in a huge skillet over a medium intensity and delicately shrivel the spinach, around 2-3 mins. Mix and season well. Eliminate to a colander to deplete.

    Stage 2
    If any fluid remaining parts in the skillet, pour it away and clear it out. Dissolve the remainder of the margarine in a similar skillet over a medium intensity, whirling it so the foundation of the dish is covered. Sear the chicken for 1-2 mins, mixing until gently brilliant. Season well. Add the garlic and sear for 1 min more, then, at that point, pour in the cream and stew for 15 mins, blending frequently until the chicken has cooked through - be mindful so as not to allow the cream to bubble.

    Stage 3
    Mix in 30g of the cheddar and all the spinach, pressing out any abundance fluid first. Stew for one more 5 mins until the cheddar has dissolved and the chicken is cooked through. To check the chicken is prepared, pierce the thickest piece of the meat to guarantee the juices run clear.

    Stage 4
    Disperse with the excess cheddar and serve the chicken with a lot of the sauce, close by rice or potatoes, in the event that you like.