I really enjoy spinach and this makes such a great meal. It’s a chicken recipe with a hint of the Greek Islands. The spinach is creamy and the feta adds a fantastic richness to it. (for 4 people)
What you need
4 to 6 skinless chicken breasts
1 smallish onion
1 teaspoon crushed garlic
60ml chicken stock
250ml loose cream
125g feta crumbled
250g spinach chopped
Olive oil
Salt and pepper
The process
In a pan on a medium heat with a little oil, brown the seasoned chicken breasts all over and ensure they are cooked through (you can cut them through the center to cook quicker). Remove them and cover to keep warm.
In the same pan add the onion and garlic, let it cook until the onion is translucent, stirring every now and then.
Add the chicken stock and allow to simmer until the liquid has reduced by at least half. Add the cream and crumbled feta and stir until the cheese has melted and the sauce is quite thick.
Add the chopped spinach and stir until the spinach has softened.
Place chicken on a plate and smother with the creamy spinach. Crumble over a little extra feta and give it a grind of black pepper.
Done and delicious.
It is a great one hey, I make it often. Thanks for commenting. Cheers for now.
this was an awesome recipe!!so easy and soooo yummy!!!
Hi Shakira, i just use either the tinned stock powder or the stock cubes dissolved in water. The pack will have the instructions but 1 stock cube of the type I use makes 500ml of stock.
what is the best method/way to prepare chicken stock?
Hi there Lynn, It is a great recipe and really quick. I have been under some work pressure with everyone wanting things done before year end and have been spending about 10 days a month in JHB the past few months, but have no fear, I’m still cooking, just a little behind on my posting.
I’m preparing a few Christmas recipes and doing some testing so look out for them. Cheers and thanks for stopping in again.
This sounds and looks absolutley deevine, thanks Graham, you have been pretty quiet lately!
Welcome back!