Friday, January 19, 2018

Skillet Chicken with Spinach Cream Sauce

Do you find when you are looking at recipes there is always one ingredient that you need and then when you have it you don’t know what to do with it. Spinach is that ingredient for me. I bought a large package of spinach from Sams Club to make my red pepper pesto and I haven’t made it yet. Then I was thinking of making some creamed spinach while remembering how good grandma made it especially for me when I was a young girl. Well instead of giving the whole 16 oz package to the rabbit (I know he’d love it) I decided to make this skillet chicken with spinach cream sauce.

2 boneless skinless chicken breasts, cut in cubes
1 onion, chopped
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons of ground ginger
2 tablespoons Old Bay or Cajun spice
1 1/4 chicken broth or 1 bouillon cube and water
1 cup heavy cream
2 cup fresh baby spinach, rinsed and chopped
Salt and pepper to taste


In a large skillet on med/high heat add the oil. When the oil is hot add the chicken cubes and cook them 5 minutes on each side or until they are no longer pink on the inside. Add in the onions and garlic and cook until the onions are translucent, about 3-4 minutes. Then add in the spices and cook an additional 5-10 minutes. Pour in the broth and cream stir until smooth. Reduce heat to allow sauce to thicken, about 10 minutes. This is when I made the Orzo. Add in spinach cook 1-2 minutes. Serve immediately on rice or pasta or Orzo a pasta that looks like rice. Yum Yum! PS. Granddaughters gave it two thumbs up. Only suggestion was to leave the Old Bay or Cajun spice out the next time. Too spicy for them.

Hercules loves his spinach

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