CHICKEN & CREAMED SPINACH
Serves 2
Directions
- 1Add a light drizzle of oil to a large pan over medium heat, then add the spinach (you may need to work in two batches).
- 2Use a wooden spoon to press down on the spinach, then begin stirring until it has wilted.
- 3Remove the wilted spinach and place it in a bowl to one side.
- 4Use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.
- 5Melt the butter into the pan.
- 6Add the finely diced shallots and fry until soft and golden.
- 7Add the finely diced garlic and fry for another 30 seconds or so.
- 8Pour in the cream.
- 9Stir in the parmesan, salt, pepper, and nutmeg.
- 10Simmer and stir for a couple of minutes until everything thickens.
- 11Stir in the spinach.
- 12Check for seasoning and adjust if needed.
- 13Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts.
- 14Lay a sheet of cling film over the chicken breasts and use a rolling pin to pound the thick part to even thickness.
- 15Combine all of the chicken seasoning in a small bowl.
- 16Line up three large shallow dishes: first with flour mixed with half of the seasoning, second with beaten egg, and third with Panko breadcrumbs mixed with the rest of the seasoning.
- 17One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring a thorough coating at each stage.
- 18Give the coated chicken a gentle shake and place it to one side.
- 19Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat.
- 20Once the oil is hot, add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy and cooked right through.
- 21Place the cooked chicken on a wire rack with paper towels underneath to catch excess oil.
- 22Spoon the creamed spinach onto a large plate.
- 23Place the crispy chicken on top of the spinach.
- 24Add a squeeze of lemon juice if desired.
- 25Dust over some extra parmesan.
Ingredients
- 1 x large Chicken Breast
- 0.5 tsp Salt
- 0.5 tsp Italian Seasoning
- 0.25 tsp Black Pepper
- 0.25 tsp Paprika
- 0.25 tsp Onion Powder
- 0.25 tsp Garlic Powder
- 2 tbsp Plain Flour
- 1 large Egg
- 45 g Panko Breadcrumbs
- 120 ml Veg Oil
- 200 g Baby Spinach
- 2 tbsp Butter
- 1 Echalion
- 2 cloves of Garlic
- 160 ml Double/Heavy Cream
- 20 g freshly grated Parmesan
- 0.125 tsp Ground Nutmeg
- 0.125 tsp White Pepper
- 0.125 tsp Salt
- sprinkling Parmesan
- 2 Lemon Wedges
Equipment
large panwooden spoonbowlforkcutting boardknifecling filmrolling pinmallet or heavy pansmall bowl3 large shallow disheswire rackpaper towelsplate
Tips
- The sauce might be a little thick at the start, but the spinach should thin it back out again.
- When pounding the chicken, don't go overboard or the chicken will break apart.
- A crumb should rapidly sizzle when the oil is hot for frying the chicken (180C/350F).
- Safe internal temperature for chicken is 74C/165F.
- You can prep the chicken up until just before frying, then make the creamed spinach, clean out the pan and do the chicken. Alternatively, you can do the chicken first or use two pans at the same time.
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