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Pan
Fried Chicken
and Spinach
Healthy Easy and Quick
Chicken and Spinach Recipe.
Full of Vitamins and
Iron, for a healthy Mediterranean Diet.
Delicious soft Chicken breast, crispy skin and crunchy
almonds, combine beautifully with
the cream and Wilted Spinach Leaves
in this classic healthy and inexpensive Recipe.
Tip:
if you want an even more healthy and
low carb chicken and spinach recipe, use low-fat or zero-fat
creme fraiche instead of the cream.
If you're looking for a quick and easy recipe that
provides Minerals
Vitamins and Protein in an elegant and tasty
dish, this chicken and spinach recipe is one of our own favorites.
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on the photo to find out more.
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Ingredients
for Four People
- 4 Plump skin-on chicken breasts
- 6 Ounces of fresh baby spinach leaves (the
frozen stuff works too)
- 1 small clove of garlic
finely chopped
- 6 Tarragon leaves or 1/2 a
teaspoon of dried
- A small bunch of fresh
Parsley
- 2 Ounces of Flaked Almonds
- 1 small glass of fresh cream
- Extra virgin olive oil
- Salt and black pepper
- A good pinch of ground nutmeg
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Method
- Season the chicken breasts with salt and
freshly ground black pepper and leave them for five minutes to rest.
- Put a tablespoon of olive
oil in a non
stick fry pan and cook the chicken breasts -
starting skin-side down for 10
minutes - turning once
- Meanwhile chop the garlic - spinach - parsley
and tarragon.
- Remove
the chicken breasts
(retaining the pan
juices) to an earthenware cazuela and cook in
the oven for a further 15
minutes at 270ยบ.
- Now cook the garlic and half the almonds in the
pan juices on a low heat - 5 mins approx.
- Add the spinach and stir until it has wilted -
then add the tarragon and parsley.
- In a small pan - toss the remaining almonds in
olive oil until they are brown and crisp - then drain them on some
kitchen paper.
- Take the chicken from the oven and pour any
juices into the spinach mixture.
- Now - almost
there - stir
in the cream - bit by bit - until your sauce is the proper consistency.
- Add the nutmeg and give it a final stir.
- You can either serve it, sprinkled with the
almonds in the earthenware cazuela, on the
table or line up 4 warm dinner plates and spoon on equal
amounts of the sauce onto each one, then arrange the chicken breasts on
the sauce.... with a
sprinkle of the toasted almonds on top.
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