Spinach chicken

Spinach chicken in delicious mushroom garlic sauce

Ingredients

4 people

1 onion

1 clove of garlic

200 g baby spinach (alternatively frozen spinach)

2 large chicken fillets (approx. 250 g each)

2 tbsp olive oil

8 dried tomatoes

200 ml whipped cream

3 tbsp grated parmesan

Salt

Pepper

Preparation

1 peel onion and dice finely. Peel and chop garlic. Clean, wash and spin dry spinach, let frozen spinach thaw.

2 pat chicken fillets dry and halve horizontally. Heat olive oil in a large pan. Sear the fillets on both sides, seasoning with salt. Remove from the pan and turn down the heat.

3
Sauté the onions in the frying fat until translucent, add the chopped garlic and spinach. Fry for about 5 minutes, turning occasionally. Meanwhile, cut the dried tomatoes into large pieces.

4
Put the dried tomatoes in the pan, pour in the cream and bring to the boil. Add the parmesan and stir in. Season the sauce with salt and pepper. Place the fillets in the sauce and simmer for about 5 minutes. Toasted baguette goes well with the chicken pan.