Springtime baby spinach topped with lean chicken breast and a creamy sauce is the perfect balance of richness and lightness. While it’s a classic spring time dish, its easily recreated with frozen spinach in the winter time.

We Provide
  • 2, 5 Oz. Chicken Breasts
  • 9 Oz. Baby Spinach
  • 1 Shallot
  • 1 Clove Garlic
  • 1 Teaspoon Chicken Base
  • 6 Tablespoons Cream
  • 2 Oz. Parmesan Cheese
  • 1 Lemon
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Cutting Board
  • Chefs Knife
  • Sauce Bowl
  • 1 Cup Water
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Step 1


Preheat sauté pan with 1 tablespoon olive oil over medium heat. Once oil is shimmery, add in baby spinach. Season with salt and pepper and sauté for 2 minutes. While the spinach cooks, season chicken breasts with salt and pepper.

Step 2


Once the spinach is wilted, transfer to a plate. Wipe off sauté pan and place back over high heat with 1 tablespoon of olive oil. Once the oil in the pan starts to smoke, reduce heat to medium-high and add in the chicken. Brown for 2 minutes on each side.

Step 3


While the chicken browns, dice the shallot and garlic. Zest half the lemon and set aside. Once the chicken is browned, remove from pan and let rest. Allow pan to cool to medium. If the pan is dry, add in a little more oil and then add in the garlic and shallots. Sauté over medium heat for 1-2 minutes, careful not to burn.

Step 4


While the aromatics sauté, combine chicken base with 1 cup of warm water. Add in the stock and cream to the sauté pan. Place chicken back into sauté pan with sauce, cover with a lid and cook over medium-high heat for 5 minutes.

Step 5


After the 5 minutes, remove the chicken from the sauce and bring up to high heat. Let sauce reduce for 5 minutes until nice and thick. Once sauce has thickened, remove from heat and add Parmesan cheese, lemon zest and juice of half the lemon.

Step 6


To finish, add in the sautéed spinach, chicken breasts into the sauce. Create a bed of the spinach top with a piece of chicken and spoon the sauce on top.



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