Chicken breasts in a creamy white wine and parmesan sauce with spinach and lemon. Serves 4.
3clove
4 small breasts600g
0.5tsp
1pinch
1tbsp
100ml
150ml
200ml
1pinch
finely grated40g
150g
0.5piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 600g | 4 small breasts | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 100ml | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 200ml | — | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 40g | finely grated | — | |
| 11 | | 150g | — | — | |
| 12 | | 0.5piece | — | — |
Lay the garlic cloves on the chopping board.
Garlic · 3 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Lay the chicken breasts on the large plate.
Chicken breast · 600 gSeason both sides with the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchPour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Heat over a medium-high heat for about 1 minute, until the oil shimmers.
Lay the chicken in the pan with the tongs.
Fry for about 5 minutes on each side, turning once, until golden.
Lift onto a clean plate, leaving the juices in the pan.
Turn the heat to medium, add the garlic and fry for 1 minute, stirring.
Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.
Dry white wine · 100 mlPour in the stock.
Chicken stock · 150 mlPour in the cream.
Double cream · 200 mlAdd a pinch of nutmeg.
Ground nutmeg · 1 pinchAdd the parmesan and simmer for about 2 minutes, stirring, until slightly thickened.
Parmesan · 40 gAdd the spinach a handful at a time, stirring until each wilts.
Baby spinach · 150 gReturn the chicken and any juices to the pan.
Simmer gently for about 5 minutes, or longer for thick breasts, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.
Lay the lemon half on the chopping board.
Lemon · 0.5 piece| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 2 | Garlicstep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Chop them finely.⏱ 1 minResultFinely chopped garlic |
| 4 | Finely chopped garlicstep 3 |  | Put it in the small bowl.⏱ 10sResultFinely chopped garlicused in step 13 |
| 5 | 600 g | Lay the chicken breasts on the large plate.⏱ 10sResultChicken breast | |
| 6 | 0.5 tsp | Season both sides with the salt.⏱ 10sResultSalted chicken breasts | |
| 7 | 1 pinch | Add a pinch of pepper.⏱ 5sResultSeasoned chicken breastsused in step 10 | |
| 8 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 9 | — | | Heat over a medium-high heat for about 1 minute, until the oil shimmers.⏱ 1 minResultWarm olive oil |
| 10 | Seasoned chicken breastsstep 7 | | Lay the chicken in the pan with the tongs.⏱ 20sResultChicken breasts frying |
| 11 | — | | Fry for about 5 minutes on each side, turning once, until golden.⏱ 10 minResultBrowned chicken breasts |
| 12 | Browned chicken breastsstep 11 | | Lift onto a clean plate, leaving the juices in the pan.⏱ 20sResultBrowned chicken breastsused in step 20 |
| 13 | Finely chopped garlicstep 4 | | Turn the heat to medium, add the garlic and fry for 1 minute, stirring.⏱ 1 minResultGarlic in chicken juices |
| Browned chicken breastsstep 12 | |||
| 14 | 100 ml | | Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.⏱ 2 minResultGarlic and reduced wine |
| 15 | 150 ml | | Pour in the stock.⏱ 10sResultWine and stock |
| 16 | 200 ml | | Pour in the cream.⏱ 10sResultFlorentine cream |
| 17 | 1 pinch | | Add a pinch of nutmeg.⏱ 5sResultFlorentine cream with nutmeg |
| 18 | 40 g | | Add the parmesan and simmer for about 2 minutes, stirring, until slightly thickened.⏱ 2 minResultFlorentine sauce |
| 19 | 150 g | | Add the spinach a handful at a time, stirring until each wilts.⏱ 2 minResultFlorentine sauce with spinach |
| 20 | Browned chicken breastsstep 12 | | Return the chicken and any juices to the pan.⏱ 20sResultChicken in florentine sauce |
| 21 | — | | Simmer gently for about 5 minutes, or longer for thick breasts, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.⏱ 5 minResultSimmered chicken florentine |
| 22 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 23 | Lemonstep 22 |  | Squeeze over the lemon juice.⏱ 20sResultChicken florentine |
| Total Time | 31 min | ||
| Nutrient | Per serving |
|---|---|
| 527kcal | |
| 41g | |
| 29g | |
| 13g | |
| 8g | |
| 3g | |
| 1g | |
| 573mg |
Chicken breasts in a creamy white wine and parmesan sauce with spinach and lemon. Serves 4.
What you’ll doYou will brown chicken breasts, make a garlic, white wine and cream sauce with parmesan and spinach, and finish the chicken in it with lemon.
