Crispy fried chicken in a creamy spinach gravy
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 650, total fat 30 G., saturated fats 13 G., proteins 51 G., carbohydrates 42 G., fiber 3 G., cholesterol 237 mg, sodium 577 mg, sugar 8 G.
Calories 650, total fat 30 G., saturated fats 13 G., proteins 51 G., carbohydrates 42 G., fiber 3 G., cholesterol 237 mg, sodium 577 mg, sugar 8 G.
Chicken breast cutlets are dipped in beaten egg, pan-fried until crispy, and served with a creamy spinach sauce. This dish is perfect for a special occasion or a midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (about 170g each)
- 1 and 1/4 cups flour
- 2 large eggs
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter
- 2.5 cups whole milk
- 0.5 cups lightly salted chicken broth
- 1 package (280g) frozen spinach, thawed and squeezed out
- 1/4 tbsp. grated parmesan
- Grated zest of 1 lemon
- 1/4 teaspoon freshly grated nutmeg
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Recipes with similar ingredients: chicken breasts, Parmesan cheese, lemon zest, spinach, nutmeg, eggs, milk
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven; preheat the oven to 95°C (205°F). Place each chicken breast between 2 pieces of plastic wrap and pound with a meat mallet or a heavy skillet until 0.5 cm thick. Season with salt and pepper.
- Place 1 cup of flour in a bowl. Beat the eggs in a shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Dredge 2 chicken breasts in flour, then dip them in the beaten eggs.
- Carefully add to the pan and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is cooking too quickly). Transfer the chicken to a hot baking sheet in the oven. Repeat with the remaining two chicken breasts.
- Drain the oil and wipe out the skillet. Add the butter and melt over medium heat. Stir in the remaining 1/4 cup flour; cook, stirring, until the mixture begins to bubble but does not darken, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 4 to 5 minutes. Add the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from heat and stir in the lemon zest and nutmeg, and season with salt and pepper to taste. Pour the sauce over the chicken and serve.
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