Garlic Chicken With Creamy Sauce Spinach Recipes

Steps:

• 1. Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
• 2. In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Avoid cooking all the way through!!
• 3. On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside.
• 4. While the chicken is cooking, in a large pot cook the fettucine noodles according to package directions. Add the remaining 2 T olive oil to the skillet (after cleaning it) and cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 tbsp of flour and stir constantly for one minute.
• 5. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
• 6. In a small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream mixture, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
• 7. Add half of the sauce to the coating the cooked and drained fettuccine noodles.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.