MOUTHWATERING Pan-Fried Chicken Breast Recipe with Spinach

How to Make Fried Chicken Breast with Spinach

Pan-Fried Chicken Breast with Spinach in a White Béchamel Sauce

➡️ In my kitchen, simplicity meets sophistication with my go-to recipe: Pan-Fried Chicken Breast with Spinach in a White Béchamel Sauce. Picture this: golden-brown chicken breasts, nestled in a bed of tender spinach, all smothered in a velvety white sauce. It’s a dish that’s easy enough for a weeknight dinner yet impressive enough for a special occasion. Let’s discover the deliciousness below!

➡️ Ingredients:
For the Chicken Fillets:
4 chicken breast fillets
Salt and pepper, to taste
2 tablespoons olive oil
1 lemon, sliced or wedged
Fresh rosemary sprigs
For the Spinach White Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup fresh spinach, chopped
Salt and pepper, to taste
Fresh rosemary, chopped

➡️ Instructions:
Prepare the Chicken Fillets:
Season the chicken breast fillets with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the lemon slices and fresh rosemary sprigs to the skillet.
Place the chicken fillets in the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
Remove the chicken fillets from the skillet and set aside.
Make the Spinach White Sauce:
In the same skillet, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, until lightly golden.
Gradually whisk in the milk, stirring constantly, until the sauce is smooth and thickened.
Add the chopped spinach to the sauce and cook for 2-3 minutes, until wilted.
Season with salt, pepper, and chopped fresh rosemary, to taste.
Serve:
Place the cooked chicken fillets on serving plates.
Spoon the spinach white sauce over the chicken fillets.
Garnish with additional fresh rosemary sprigs, if desired.
Serve the pan-fried chicken fillets with spinach white sauce hot, and enjoy the flavorful combination of tender chicken, creamy sauce, and aromatic herbs!

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