Creamy Spinach Chicken

• unsalted butter↗30g g
• young spinach↗240g g
• chicken breasts↗4

  skinless, sliced crosswise into strips

• garlic cloves↗4

  finely chopped or grated

• heavy cream200ml ml
• Parmesan↗40g g

  finely grated

• boiled rice or potatoes, for serving

  (optional)

Step-by-step instructions

1. 1

   Melt half the butter in a large skillet over medium heat and gently wilt the spinach for about 2–3 minutes. Stir and season well. Transfer to a colander to drain.

2. 2

   If any liquid remains in the pan, pour it off and wipe it out. Melt the remaining butter in the same skillet over medium heat, spreading it across the bottom. Sauté the chicken for 1–2 minutes, stirring, until it becomes lightly golden. Season well. Add the garlic and sauté for another minute, then pour in the cream and simmer for 15 minutes, stirring frequently, until the chicken is fully cooked – be careful not to let the cream boil.

3. 3

   Add 30 g of cheese and all the spinach, squeezing out any excess liquid first. Simmer for another 5 minutes until the cheese melts and the chicken is done. To check the chicken’s doneness, pierce the thickest piece of meat – the juices should be clear.

4. 4

   Sprinkle the remaining cheese and serve the chicken with plenty of sauce, alongside rice or potatoes, if desired.