Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds chicken breast (skinless, boneless, cut into 2-3 strips each)
  • 4.94 ounces fresh spinach
  • 1½ tablespoons olive oil (plus 1 tbsp for frying the garlic)
  • 2 tablespoons butter
  • 1½ tablespoons flour
  • ¾ cup+1½tbsp milk
  • ½ cup+1½tbsp vegetable stock (made using ½ stock cube)
  • ⅓ teaspoon onion granules
  • 3 tablespoons fromage frais/fromage blanc (or quark/Skyr/creme fraiche)
  • 4 tablespoons parmesan (finely grated)
  • 3 garlic cloves (thinly sliced)
  • Fine sea salt and pepper to taste

Instruction

  • Start by preparing the spinach.  Chop it roughly, place in a food processor and pulse a few times until finely chopped (but not pureed completely). Set aside while you prepare the chicken and make the sauce.
  • Fry the chicken in 1.5 tablespoons of oil for about 2-3 minutes on each side (it should not be fully cooked at this point). Transfer the chicken into a bowl (leaving the juices in the pan).
  • Using the same pan melt the butter then add the flour and whisk in until smooth.
  • Gradually whisk in the milk alternating with the stock and continue cooking until the mixture thickens and starts bubbling up.  Stir in the onion granules, spinach, fromage frais and pepper to taste.
  • Return the chicken to the pan (along with any juices), cover and cook gently for about 5 minutes or until the chicken is fully cooked (do not overcook it). Remove from the heat.
  • In a small pan heat up 1 tablespoon of oil and fry the garlic over a low heat until golden stirring all the time (take care not to brown it too much).Scatter over the dish and serve.