Creamy chicken with spinach and feta sauce
Dimitra's Dishes · ♥ 1.5K likes · 173.8K views · 5 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb boneless skinless chicken breast
Cut the chicken breasts into small pieces and spread in one layer on the board or in a big bowl.
Cutting the chicken
- salt
- freshly cracked black pepper
- ½–1 tsp ground cumin powder
- dried oregano
- ¼–½ tsp paprika
- flour
Season with salt, black pepper, cumin, oregano and paprika, sprinkle with flour on both sides and toss to coat.
- olive oil
Heat olive oil in a big skillet over medium heat and brown the chicken on both sides in two batches so as not to crowd the pan; transfer to a bowl, not fully cooked, leaving the browned bits in the pan.
- 2–3 cloves grated garlic
- 3–4 tbsp salted butter
- 2 tbsp all-purpose flour
Turn off the heat; add the grated garlic, butter and flour and mix so the garlic does not burn in the hot pan.
- 1 cup chicken broth
- 1½ cup whole milk
- salt
- pepper
- crushed red pepper flakes
Add the chicken broth and whole milk, season lightly with salt, pepper and red pepper flakes, and stir to release the browned bits; bring to hot.
- 1 lb baby spinach leaves
Add the spinach, season with salt and pepper and let it wilt.
Wilting the spinach
- salt
- pepper
- ½ cup chicken broth
- ½ lb feta cheese
Thin with about half a cup more chicken broth if too thick; return the chicken and its juices, crumble in the feta and swirl in the heavy cream.
- ½–1 cup heavy cream
Bring to a simmer, then keep on low about seven minutes until the sauce thickens again and the chicken is cooked through, 165F on an instant read thermometer.
Chicken back with feta and cream
Taste and adjust salt and pepper; serve with toasted bread, over pasta, or with roasted vegetables and a salad.