Chicken and Creamed Spinach

Name: Chicken and Creamed Spinach
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 large Chicken Breast, 300g / 10.5oz; 1/2 tsp Salt; 1/2 tsp Italian Seasoning; 1/4 tsp Pepper (Black); 1/4 tsp Paprika; 1/4 tsp Onion Powder; 1/4 tsp Garlic Powder; 2 tbsp Plain Flour; 1 large Egg, beaten; 45g Panko Breadcrumbs, 3/4 cup; 120ml Vegetable Oil, or as needed for frying; 200g Baby Spinach, see notes; 2 tbsp Butter; 1 Echalion, finely diced; substitute 2 small regular shallots; 2 cloves of Garlic, finely diced; 160ml Heavy Cream, also called double cream; 20g Parmesan, freshly grated; 1/8 tsp Ground Nutmeg; 1/8 tsp White Pepper; 1/8 tsp Salt, or to taste; Some Parmesan, sprinkling; 2 wedges of Lemon, wedges; optional; see notes

This Chicken and Creamed Spinach recipe pairs tender chicken with a luxuriously creamy spinach sauce rich with parmesan and a hint of nutmeg. The spinach is quickly wilted and squeezed dry, then folded into a silky cream sauce finished with sautéed shallots and garlic — a comforting, elegant side or topping for your chicken. Simple techniques deliver a restaurant-worthy, flavorful result.

This Chicken and Creamed Spinach recipe pairs tender chicken with a luxuriously creamy spinach sauce rich with parmesan and a hint... Show more

By Dont Go Bacon My Heart · Original recipe

Health Grade

B- · Healthy

Time

40 min

Price

1,73 €

Calories

1304 kcal

high protein

low carb

low sugar

Method

Wash the spinach

Rinse the baby spinach well in cool water if needed, then dry it thoroughly and set it aside. If you spot any especially tough stems, pinch them off so the finished creamed spinach stays tender.

Prep the aromatics

Peel and finely dice the echalion. Peel and finely dice the garlic cloves. Trim the chicken breast, then slice it horizontally into 2 thin cutlets; if one side is noticeably thicker, cover the pieces and gently pound them to an even thickness so they cook at the same rate.

Bread the chicken

In a shallow bowl, mix the plain flour with the salt, Italian seasoning, black pepper, paprika, onion powder, and garlic powder. Put the beaten egg in a second bowl and the panko breadcrumbs in a third. Pat the chicken dry, coat each piece in the seasoned flour, dip it into the egg, then press it into the panko until well covered all over. Set the breaded cutlets on a plate and let them sit for 5 minutes so the coating adheres better during frying.

Build the sauce

Melt the butter in a large skillet over medium heat. Add the diced echalion and cook, stirring often, for 2 to 3 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant; don't let the garlic brown, or it can turn bitter.

Finish the spinach

Pour in the heavy cream and bring it to a gentle simmer for 2 minutes. Add the spinach a handful at a time, stirring so each batch wilts before the next goes in. Once all the spinach has collapsed, stir in the Parmesan, ground nutmeg, white pepper, and the remaining salt, then cook for 1 to 2 minutes until the sauce lightly coats the leaves. Keep the creamed spinach warm over the lowest heat while you fry the chicken.

Fry the cutlets

Pour the vegetable oil into a wide skillet so it comes about 1/4 inch up the sides, then heat it over medium to medium-high until shimmering; if you drop in a few crumbs, they should sizzle right away, or if you're using a thermometer the oil should be about 350° F. Add the chicken and fry for 3 to 4 minutes on the first side, then turn and cook for 3 to 4 minutes more until the coating is deeply golden and the center reaches 165° F. Transfer the chicken to a rack or paper towel and let it rest for 2 minutes before slicing.

Plate and serve

Spoon the creamed spinach onto 2 plates. Slice the chicken and arrange it on top or alongside, then finish with a little extra parmesan and the lemon wedges for squeezing over, if you like.