A picture of Easy Spinach and Chicken in Cream Sauce.

Easy Spinach and Chicken in Cream Sauce

cookpad.japan @cookpad_jp

I created this recipe because I had a lot of spinach on hand.

If you add the garlic when you are cooking the meat, it will get burnt before the meat is done, so please add it after the meat is cooked through.

When you are using consomme cubes, please crush them before using them.

When we have leftovers in my house, we store them in a casserole dish and keep them in the refrigerator.

Sprinkle with grated cheese, and bake the next day. It makes a nice gratin. Recipe by Peni-da

I created this recipe because I had a lot of spinach on hand.

If you add the garlic when you are cooking the meat, it will get burnt before the meat is done, so please add it after the meat is cooked through.

When you are using consomme cubes, please crush them before using them.

When we have leftovers in my house, we store them in a casserole dish and keep them in the refrigerator.

Sprinkle with grated cheese, and bake the next day. It makes a nice gratin. Recipe by Peni-da

Easy Spinach and Chicken in Cream Sauce

cookpad.japan @cookpad_jp

I created this recipe because I had a lot of spinach on hand.

If you add the garlic when you are cooking the meat, it will get burnt before the meat is done, so please add it after the meat is cooked through.

When you are using consomme cubes, please crush them before using them.

When we have leftovers in my house, we store them in a casserole dish and keep them in the refrigerator.

Sprinkle with grated cheese, and bake the next day. It makes a nice gratin. Recipe by Peni-da

I created this recipe because I had a lot of spinach on hand.

If you add the garlic when you are cooking the meat, it will get burnt before the meat is done, so please add it after the meat is cooked through.

When you are using consomme cubes, please crush them before using them.

When we have leftovers in my house, we store them in a casserole dish and keep them in the refrigerator.

Sprinkle with grated cheese, and bake the next day. It makes a nice gratin. Recipe by Peni-da

Saved

Ingredients

3 servings

1 bunchSpinach
1Onion
1thigh Chicken thigh
2 sliceBacon
2 tbsp☆All-purpose flour
1☆Salt and pepper
2 tsp☆Chicken consomme bouillon (granules)
200 ml☆Milk
10 gramsButter (for stir frying)
1 cloveFinely minced garlic
Ingredients for pre-seasoning the chicken thigh
1 pinchSalt
1 tbspSake

Saved

Steps

1

Parboil the spinach, and cut into 5 cm lengths. Cut the onion into thick slices. Cut the bacon into 2-3 cm wide strips.
2

Pound the chicken thigh with a meat tenderizer or poke holes with a fork. Cut into bite-sized pieces, and place in a bowl. Pre-season with salt and sake.
3

Melt the butter for stir-frying in a frying pan. Fry the skin side of the chicken first. For 2 minutes, flip, and fry the other side for 2 minutes. Lid and steam-fry for 3 minutes to cook through.
4

When the chicken is cooked through, make space in the middle of the pan. Add the garlic in the oil from the chicken, and stir-fry until fragrant.
5

Add the onion and bacon, and continue stir-frying. When the onion becomes soft and wilted, add the consomme and flour, and mix well.
6

When everything is coated with the flour, add the milk and spinach. You can increase the amount of milk if you like.
7

Adjust the taste with salt and pepper. When the sauce thickens, it's done!

Saved

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Saved

cookpad.japan @cookpad_jp

on February 19, 2014 03:01

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