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Serves 6-8:
Ingredient:
4 chicken breasts, boneless and skinless
Salt and black pepper to taste
½ teaspoon cumin powder
1 teaspoon dried oregano
¼ teaspoon paprika
2 tablespoons all-purpose flour
¼ cup olive oil
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The Sauce
• 3-4 tablespoons olive oil or butter
• 2 garlic cloves, grated
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (or more)
• 1 and ½ cups whole milk
• Salt and pepper to taste
• 8 ounces baby spinach leaves, roughly chopped
• 4 ounces feta cheese
• Pinch of crushed red pepper flakes, optional
Method:
Slice each chicken breast into 2 thin cutlets.
Season each side with salt, pepper, cumin, paprika, oregano, and flour.
Heat a large skillet over medium-high heat and add ¼ cup olive oil. Cook the chicken in a few batches 4-5 minutes per side. Set chicken in a baking dish while the sauce is prepared.
Add the olive oil or butter to the pan along with the garlic and flour. Whisk to combine and heat through.
Add the chicken stock and milk and cook over medium heat until thickened slightly.
Season with some salt and pepper and add the chopped spinach.
Cook until the spinach wilts. About 4 minutes.
Taste and adjust seasoning if desired.
Place the chicken back in the skillet and cook over medium heat about 5 minutes or until sauce is thickened and chicken is fully cooked. If the sauce thickens too fast add more chicken stock.
Crumble feta cheese over top and serve with some toasted bread and a salad.
