Chicken with Creamy Spinach Sauce

Difficulty: easy

So I was looking at my fridge and the only thing in it was a couple chicken thighs, an almost empty container of sour cream, and a bag of frozen spinach. I sat and wondered what I could make and the only thing that came to my mind was this recipe. This is one of those recipes you can whip up on a moment’s notice with minimal ingredients to serve to your un-welcomed dinner guests so they can be on their way. But what if you don’t have any dinner guests? What if you have no one who ever comes to your place because you are such poor company and your cry yourself to sleep because of the loneliness? Then stay strong my friend, neither do it. Just make this dish, post it on social media, or better yet, start a blog.

Lets begin!

Ingredients:

500 gram chicken thigh, boneless and skinless

2 tbsp butter

0.5 tsp salt

0.5 tsp pepper

2 cloves garlic, thinly sliced

2 green onions chopped and separated

1 tbsp white cooking wine for deglazing (substitute with white vinegar)

0.5 cup sour cream

1 cup spinach, wilted

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Directions:

Debone and remove the skin from the chicken if that is not already done, and trim off any excess fat. Flatten the chicken thigh using a hammer or incision method. Pat dry and season with salt and pepper and set aside for 30 minutes. Now heat a heavy bottomed skillet on medium high heat and melt the butter. Fry the chicken for about 10 minutes until browned and completely cooked from the inside. Take out and let is rest on a cooling rack. Allow for juices to drain.

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Now in that same skillet, add the white part of green onions and sliced garlic. Saute for a couple minutes until they start to get brown. The pan should begin to stick a lot right now and this is the correct time to add the white wine. Deglazing a pan works wonders, it frees up all the burnt pieces stuck to the pan and adds flavor to the sauce.

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Add the spinach and cream and bring to a boil on low heat. After it comes to a boil, turn off the heat and let the sauce rest for at least 5 minutes before serving. If you serve it immediately then a lot of water will be released on top of the chicken and the dish will look disgusting. Don’t cook for a long time otherwise the cream will start to darken.

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The dish is pretty much done. Put the chicken on a plate and serve with the sauce over it. Garnish with a little of the green part of the green onion. I served this dish with toasted garlic bread from Wal-Mart and paired it with an Italian Pinot Grigio, a 2015 Alta Luna which I just picked up from my Professor’s office. Only time can tell if he noticed.

DSC_0021 Enjoy!

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