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Thursday, 11 March 2021

Creamy Spinach Chicken : So Delicious and Low in Carbs

Perfect for a midweek or any-day dinner; cook your chicken breasts until tender in a thick, creamy sauce. Adding fresh baby spinach and zingy lemon juice just ups the flavour, why not try it and see!



Ingredients
Serves Four
100g drained sundried tomatoes, sliced lengthways, plus 1 tbsp oil from the jar
600g chicken breast fillets
5 tsp cornflour
1 red onion, thinly sliced
3 garlic cloves, crushed
½ chicken stock cube, made up to 100ml
250g baby spinach
½ lemon, juiced
150ml single cream

Method
1. Put the sundried tomatoes in a small, heatproof bowl and cover with 200ml boiling water; set aside.
2. Lay the chicken breasts between 2 pieces of clingfilm and use a rolling pin to gently bash the thickest parts to flatten them a little, so the breasts are an even thickness. Season with salt and lightly coat with 4 tsp cornflour. Heat the sundried tomato oil in a large, deep, lidded frying pan over a medium-high heat, then fry the chicken breasts, without turning, for 4-6 mins each side until golden and cooked through. Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium-low, add the onion and garlic and cook for 10 mins, stirring occasionally, until softened; add a splash of water if it starts to catch. Add the stock and sundried tomatoes
4. Mix 1 tsp cornflour with 2 tbsp water in a small bowl. Stir the cornflour mixture, lemon juice and cream into the pan and simmer for 2 mins until thickened. Return the chicken to the pan, stir through the spinach until wilted, cover and cook for 2-3 mins more until the chicken is warmed through, then serve.
Nutrition
Per Serving: 8.7g Carbs 3g Fibre 16g Fat 40.1g Protein
Original idea here


Spinach is such a lovely green vegetable, so delicious and a good source of folic acid, manganese and vitamins A and C, it really can be thrown into just about any dish for a quick veggie boost!

Did you know that "Baby spinach" is a term typically used to describe spinach that has been harvested during a fairly early stage of plant growth, usually between 15-35 days after planting. We're usually familiar with baby spinach in the grocery store because of its small leaves, tender texture, and sweet taste in comparison with mature, fully formed spinach leaves. (For these mature spinach leaves, the harvest dates are usually between 40-65 days.)

Talking spinach you may like to try these recipes:
Cauliflower Spinach Chicken Alfredo - see more details here
Spinach and ricotta lasagne with courgette pasta - see more details here


A variety of recipe ideas and articles are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

33 comments:

Bleubeard and Elizabeth said...

I have everything I need to make this except the chicken and the chicken stock. I dry my own romas, so they are something I always have on hand. Thanks for the recipe, Jan.

Tom said...

...another great way to enjoy chicken.

JFM said...

Looks delicious and healthy, too!!!

Valerie-Jael said...

Yummy! Valerie

Martha said...

Delicious!

Elephant's Child said...

I am a big fan of spinach. The other resident considers it poison. His loss.

William Kendall said...

I'd enjoy that.

Jeanie said...

This looks fabulous. I adore spinach -- one of my go-to foods! Yum!

Hootin' Anni said...

Looks wonderful!

Conniecrafter said...

I love spinach but only raw, for some reason I can't handle it cooked

Christine said...

Delicious!

happyone said...

This looks really good. My husband would love this!

Diane said...

Wonderful recipe, thanks for posting it.

Hugs diane

Debbie said...

i love everything about this!! the daffodils are so pretty!!

J.P. Alexander said...

Gracias por la receta es un plato muy rico. Te mando un beso

My name is Erika. said...

That looks delicious in the photo!

This N That said...

Looks yummy..May have to try this one! Thanks

Lorrie said...

Another delicious recipe!

italiafinlandia said...

Wonderful idea!

Jo said...

Yum, it looks fabulous.

chica said...

Um prato nutritivo e saboroso. Gostei das flores também! beijos, chica

Iris Flavia said...

Hmmm, yum!

Elkes Lebensglück said...

Yum , that is wonderful recept!!!
Thanks, Elke

eileeninmd said...

It looks delicious, I will try this recipe soon.
Take care! Have a great day and a happy weekend!

David M. Gascoigne, said...

This is a keeper for sure. We use spinach frequently and sun-dried tomatoes are among the most sublime foods ever created.

carol l mckenna said...

yet another yummy looking recipe ~ Happy Weekend to you ~

Living moment by moment,

A ShutterBug Explores,
aka (A Creative Harbor)

Divers and Sundry said...

I'm saving this recipe. Thx!

admin said...

Informative post! Check out The Essential Keto Cookbook

Lowcarb team member said...

Google translate

J.P. Alexander said...
Gracias por la receta es un plato muy rico. Te mando un beso

Thank you for the recipe is a very rich dish. I'll send you a kiss.

chica said...
Um prato nutritivo e saboroso. Gostei das flores também! beijos, chic

A nutritious and tasty dish. I liked the flowers too! kisses, chica

Ananka said...

This looks good and I love sundried tomatoes :-D

DeniseinVA said...

Another yummy recipe. Thanks Jan and I wish you a very happy weekend :)

DVArtist said...

Ohhhh this sounds sooo good. Thank you for sharing.

Magic Love Crow said...

So good! Thank you Jan! Big Hugs!