Spinach smothered chicken

This was really really good. And took less than 10 minutes. Total. The only tricky part is butterflying the chicken breast which isn’t really all that hard. You just don’t want the chicken breast to be too thick. I pounded it flat a little, like 3 smacks and then I fried it (in butter) on both sides, then put a half bag of spinach on it, put the lid on the pan and turned the flame to low for 5 minutes. It was glorious. There may have been some granulated garlic involved.

The next day I made it again with sliced mushrooms and chopped onions. It was good but not appreciably better than just plain spinach and it was more work. I like the fussy stuff but sometimes a fast meal is just the way to go.



Leave a Reply

Your email address will not be published.