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.
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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