4- pieces chicken breasts, boneless and skinless
¼ teaspoon salt
¼ teaspoon pepper
2 tbsp unsalted butter
5 tbsp extra
Creamy Paprikash Sauce
1 tbsp butter
2 pieces leek, hard part removed, thinly sliced
2 bell peppers, medium-size
4 cloves garlic, minced
2 tomatoes, medium-size
1 ½ cup chicken broth, sodium-free
1 tsp smoked paprika
5 tbsp heavy cream
1 tbsp flour, sifted
1 tsp lemon juice, fresh
3 cups spinach, fresh
½ tsp salt
1 bay leaf
2 tbsp dijon mustard
Optional Garnish
¼ cup dry white wine
Season the chicken breast with salt and pepper. Also, prepare the other ingredients at this step especially the thin slices of leeks. Since the most difficult part is figuring out how to cut the leeks, here’s an easy guide: remove the root first as well as the dark green stems leaving you with just the smooth part, with almost a bright yellow-green color. Cut this in half lengthwise, then into thin slices to get half-moon shapes. Run this in water to remove the dirt. With spinach, you also want to remove the stems.
Heat your olive oil in a deep skillet or a heavy-bottom pan over medium-low heat and sear chicken on all sides. Searing or browning increases the flavor of the dish as it seals in the juices which is a crucial step in many chicken dishes before they are cooked with other ingredients. Season with salt and pepper. Transfer this on a plate and set aside.
Add a tablespoon of butter in the same pan where you seared the chicken. Add garlic followed by the paprika. Add white wine, if desired. Stir-fry for 2-3 minutes.
Add the chicken stock, and then the bay leaf. Simmer over a medium to high heat. Return chicken to the skillet and continue to simmer for about 10 minutes. Remove chicken.
Add heavy cream to the skillet. Stir until well incorporated.
Add spinach into the skillet. Stir until wilted. About 10 minutes before stirring in dijon mustard. Season with salt and pepper to taste.
To plate, spoon this over chicken pieces.
Serve this over a cup of brown or white rice, or mashed potatoes - of desired.
Sugar: 6g
:
Calcium: 78mg
Calories: 219kcal
Carbohydrates: 14g
Cholesterol: 38mg
Fat: 15g
Fiber: 3g
Iron: 2mg
Potassium: 504mg
Protein: 3g
Saturated Fat: 9g
Sodium: 618mg
Vitamin A: 4844IU
Vitamin C: 95mg
