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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach. Ingredients:
2 chicken breasts, cut in half |
3/4 cup chicken broth |
1 lb spinach leaves |
2 teaspoons cornstarch |
3 ounces feta cheese, crumbled |
lemon juice (optional) |
Directions:
1. Place chicken in skillet, sprinkle with pepper.
2. Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
3. Remove chicken, cover and keep warm.
4. Reserve broth.
5. In meantime, wash and cook spinach in the water that clings to leaves.
6. Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
7. For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
8. Cook and stir until thick and bubbly.
9. Cook 2 minutes.
10. Add feta cheese and stir until melted.
11. To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
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