Creamy chicken with spinach and feta sauce
Dimitra's Dishes · ♥ 695 likes · 19.8K views · 52 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb chicken breasts
Cut the chicken into small pieces and spread it in one even layer on the cutting board or transfer it to a big bowl.
- salt
- freshly cracked black pepper
- ½ tsp ground cumin powder
- dried oregano
- ¼ tsp paprika
- flour
Season with salt, black pepper, ground cumin, dried oregano and paprika, sprinkle with flour on both sides and toss so both sides are seasoned.
- olive oil
Heat a big skillet over medium heat, add olive oil and brown the chicken in two batches so the pan is not overcrowded; transfer to a bowl or platter. It is not fully cooked at this point.
Browning in batches
Leave the browned bits in the bottom of the pan and turn the heat off.
- 2 cloves grated garlic
- 3 tbsp butter
- 2 tbsp all-purpose flour
Add grated garlic, butter and all-purpose flour to the hot pan, mix, then turn the heat back to medium and cook until the flour is lightly toasted and the raw taste is gone.
- 1 cup chicken broth
- 1½ cup whole milk
- crushed red pepper flakes
Add chicken broth and whole milk, season lightly with salt and pepper, add crushed red pepper flakes and mix so the stuck bits release from the bottom. Heat until hot.
- 1 lb baby spinach leaves
Add the spinach leaves, season with a little salt and pepper and cook until wilted.
- ½ lb feta cheese
- ½ cup heavy cream
Return the chicken and its juices to the pan, crumble in the feta and swirl in the heavy cream.
Heat until it simmers, then keep the heat on low and cook the chicken through in the sauce for about seven minutes, until the sauce thickens again.
Chicken is done when an instant read thermometer registers 165 degrees Fahrenheit. Taste the sauce and adjust the salt and pepper.
Serve as is with toasted bread, over pasta, or with roasted vegetables and a salad.
Serving the creamy chicken