chicken with spinach feta sauce

This is another delicious creamy sauce chicken recipe. This time the star of the sauce is the Feta cheese and the healthy ingredient is the spinach. However the heavy cream is what blends everything together and makes this sauce really special.

 And yes, you need to chop onions and garlic for this recipe. Chopping onions becomes a mindless job once you get used to it and believe me this will happen with practice. The same goes to crushing garlic.  

If you are worried about the heavy cream in this recipe let me tell you a secret. If you use rich ingredients like heavy cream, butter and others you get satisfied and won't be craving for more. A lot of the diet and low fat stuff taste so bland that you tend to eat a lot of it and consequently your calorie intake end up being higher than when you eat the 'real deal'. 

what you need:

Make sure you have all ingredients 'measured' before you start cooking. It will save you time int he end.

  • 1 lb chicken breast fillets (if the fillets are thick cut them in half or thirds)
  • salt and pepper to season the fillets 
  • 2 tablespoons olive oil
  • 1/2 cup (5oz) onion finely chopped
  • 2 garlic cloves crushed
  • 1/4 cup dry white wine
  • 3/4 cup heavy cream
  • 3 oz Feta cheese crumbled
  • 6 oz chopped spinach (fresh or frozen)
Notes: If using frozen spinach let it thaw, squeeze to remove excess liquid and chop it to make sure there are no big leaves left.
If using fresh spinach, rinse the leaves, drain well, remove stems, and chop.

Feta cheese is usually salty so there is no need to add salt to the sauce. Besides you are going to lightly season the fillets with salt and pepper before you fry them. However, taste before removing from the pan and adjust seasoning if necessary. I prefer to use white pepper but you can use black pepper as well.

Serve 3 - 4

What To Do

Rinse chicken fillets and pat dry with paper towels. Season lightly with salt and pepper.

Heat oil in a wide frying pan over medium high heat.
Fry the chicken until browned on both sides. About 2 to 3 min each side depending on the thickness of the fillets. 
Make a cut in the center of the thickest fillet to check if it's cooked. You should not see any pink meat.

You might need to fry the chicken in two batches depending on the size of your frying pan. 
Make sure you don't have burned bits in the pan before you fry the second batch. If you have, then wipe the pan with paper towel (carefully, do not burn yourself) and heat more oil.

Remove fillets from pan and keep them in a covered container to keep them warm.

Reduce heat to medium and add the onion and garlic to the pan. Cook until onion is soft and stir so the bits of chicken will mix with the onion.

Add wine and let it boil, then turn the heat down.

Let it simmer until the wine is almost all evaporated. About 3 - 4 min

Add cream and cheese and cook on medium heat until sauce is thick, about 5 min.

Add spinach and stir until all is warm. If using fresh spinach cook until the spinach has wilted.

Serve the chicken with the sauce on top.

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