Chicken and Spinach in Paprika Sauce

I whipped up this saucy dish in a half hour after Girl Scouts while everyone was hungry. My husband was surprised with how tasty it turned out. Surprise your family, too, with this delicious meal.

Chicken and Spinach in Paprika Sauce

Recipe by The Cooking LawyerCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 4 boneless chicken breasts

  • 1 tsp Hot Hungarian Paprika, reserved

  • Salt and pepper

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1/2 cup dry cooking wine

  • 1 cup chicken broth

  • 1 TBS corn starch

  • 1/2 cup low-fat milk

  • 1 TBS lemon juice

  • 6 cups uncooked baby spinach

  • Non-stick cooking spray

Directions

  • Season chicken breasts with salt, black pepper, and half of the paprika.
  • In a skillet, spray with non-stick cooking spray, then cook the chicken breasts. (Alternatively, you could bake them in the oven while you make your sauce to save time).
  • Meanwhile, dice the onion and mince the garlic cloves.
  • Remove chicken from the skillet. Add the diced onion.
  • Cook onion on low heat until translucent.
  • Then add the minced garlic. Cook for 1 minute.
  • Turn the heat to medium, and add the wine. Stir.
  • As the wine begins to bubble, mix the corn starch with the broth. Create a slurry making sure there are no clumps.
  • Add the rest of the paprika stirring well to make sure there are no clumps of paprika. Add the lemon juice. Season with salt and pepper to taste.
  • Turn the heat to low and add the spinach.
  • Add cover and let the spinach wilt down for a minute or two.
  • Add the chicken back into the skillet. Serve immediately.

Notes

  • You can make the sauce richer by starting with a roux of butter and flour instead of corn starch. Or you can use heavy cream instead of milk. I tried to lighten up the recipe and found the healthier substitutions still yielded a delicious sauce.

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