- Butter 2 tablespoons
- Olive oil 1 tablespoon
- Chicken fillet 4 pieces
- Lemon pepper to taste
- Paprika to taste
- Shallot 1 piece (medium size)
- Garlic 3 cloves
- Fresh thyme (finely chopped) 3/4 teaspoon
- Dry white wine quite a bit
- Lemon juice with 1/2 lemon
- 1/4 cup chicken broth (optional)
- 3/4 cup fat cream
- Grated Parmesan 1/4 cup
- Salt to taste
- Ground black pepper to taste
- Fresh spinach 2 handfuls
- Parsley for serving
- Main ingredients: Spinach, Chicken, Lemon, White Wine
- Serving 4 servings
Frying pan, spatula, tablespoon.
Step 1: prepare the ingredients.
Finely chop the shallots, chop the garlic too finely. Rinse and dry the spinach (it is best to take young leaves).
Step 2: fry the chicken.
Season the chicken breasts with paprika, lemon pepper and salt.
Heat a tablespoon of butter and a tablespoon of olive in a pan. Put chicken fillet in a mixture of oils and fry over medium heat until golden brown on all sides.
Wrap the finished chicken in foil so that it does not cool down while you are making the sauce.
Step 3: prepare the sauce.
Lower the heat to medium-low under a frying pan. Add a tablespoon of butter to the pan, add shallots, garlic and thyme.
Stir and fry until soft and light golden color for 4 minutes.
Increase the heat to medium and squeeze the juice from half a lemon into the pan.
Add a little white wine and mix again properly.
Add immediately a little chicken stock. Stir, scraping pieces adhering to the bottom of the pan.
And pour in thick, greasy cream. Reduce the heat again to medium-low and cook the sauce until it begins to thicken.
Add grated parmesan to the sauce, mix.
Add spinach and continue cooking until the leaves soften in the sauce.
Step 4: add the fillet to the sauce.
Return the pieces of chicken to the saucepan, cover with the lid on top and cook for 10-12 minutes over low heat or until the meat is soft and cooked completely.
Sprinkle with fresh parsley to taste and add thin slices of lemon for beauty and added flavor.
Step 5: Serve the chicken fillet with spinach and cream.
Serve chicken fillet cooked with spinach in cream and serve hot. As a side dish, pasta, rice or airy mashed potatoes are perfect.
The chicken meat is tender, spicy, and the sauce complements it very elegantly.
Enjoy your meal!
- Add the broth to the sauce to make it less thick, it is not necessary, you can cook a very thick creamy sauce, if you like it more.