FRIJE

<< recipes

Chicken escalope with cream, spinach, and sun-dried tomatoes

Recipe taken from the website https://www.mesinspirationsculinaires.com/article-escalope-de-poulet-a-la-creme.html

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Energy: 449 kcal / serving

Instructions

  • 1.   Season the chicken pieces with salt, pepper, and oregano.
  • 2.   In a deep skillet, melt 30g of butter with a little olive oil (I use sun-dried tomato oil).
  • 3.   Add the chicken pieces and cook until golden brown. Remove and set aside.
  • 4.   Add the remaining butter (15g) and sauté the onion for a few minutes (4 minutes), then add the garlic and ½ tsp of oregano and the sun-dried tomatoes.
  • 5.   Slowly pour in the broth, followed by the heavy cream and Parmesan cheese. Stir with a wooden spoon until smooth. Cook for a few minutes (about 4-5 minutes). Adjust the seasoning with salt and pepper.
  • 6.   Add the spinach and continue cooking for about 5 minutes, then add the chicken pieces back in and continue cooking for about 2-3 minutes.
  • 7.   Sprinkle with parsley if desired.

Ingredients for servings

  • 3 chicken breasts
  • 45 g of butter
  • 1 teaspoon of dried oregano
  • 1 onion
  • 4 garlics
  • 1 cup of dried tomato
  • 120 ml of chicken broth
  • 120 ml of heavy cream
  • 100 g of grated parmesan
  • 200 g of spinach

Rates (2)

  • Melody91
    apr., 07 2021
    Excellent, nothing to complain about, we devoured it

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    449 kcal
    22 %
  • Fat
    28,66 g
    41 %
  • of which saturated
    18,46 g
    92 %
  • Carbohydrates
    4,56 g
    2 %
  • of which sugar
    2,28 g
    3 %
  • Protein
    41,37 g
    83 %
  • Fibers
    2,03 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.