Creamed Spinach Cream Sauce with Chicken Fillets
- 4-6 Chicken Fillets
- 3 Tbsp (45ml) Oil
- 1 Onion, Chopped
- 2 Garlic Cloves, Crushed
- ½ Cup (125ml) Chicken Stock
- Black Pepper
- 50g Parmesan Cheese, Grated
- 500g Spinach
- 2 Cups (500ml) Basic Creamy White Sauce (see recipe)
Heat the oil in a pan and fry the chicken pieces for 3-4 minutes, per side or until golden. Set aside.
Return the chicken to the pan, cover and simmer for 8-10 minutes, or until the chicken is tender. Stir in the Parmesan cheese before serving.
Add the onion and garlic to the pan and sauté until cooked. Stir in the spinach and cook until wilted. Add the white sauce and chicken stock. Season with salt and pepper.