Pan Fried Chicken and Spinach

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.

1. Season the chicken breasts with salt and freshly ground black pepper and leave them for five minutes to rest.
2. 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
3. Meanwhile chop the garlic - spinach - parsley and tarragon.
4. Remove the chicken breasts (retaining the pan juices) to an earthenware cazuela and cook in the oven for a further 15 minutes at 270º.
5. Now cook the garlic and half the almonds in the pan juices on a low heat - 5 mins approx.
6. Add the spinach and stir until it has wilted - then add the tarragon and parsley.
7. In a small pan - toss the remaining almonds in olive oil until they are brown and crisp - then drain them on some kitchen paper.
8. Take the chicken from the oven and pour any juices into the spinach mixture.
9. Now - almost there - stir in the cream - bit by bit - until your sauce is the proper consistency.
10. Add the nutmeg and give it a final stir.
11. 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.
12. Goes really well with our brown rice recipe.