Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Additional Parmesan cheese and fresh parsley for garnish

Directions:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side.
4. Remove from skillet and set aside.
5. In the same skillet, cook bacon until crisp.
6. Remove bacon and set aside, leaving the bacon grease in the skillet.
7. Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes.
8. Add garlic and cook for another minute.
9. Stir in spinach and cook until wilted.
10. Lower the heat and add heavy cream, Parmesan cheese, and nutmeg.
11. Cook, stirring frequently, until the sauce thickens slightly.
12. Return the chicken and bacon to the skillet.
13. Spoon the creamed spinach and mushroom sauce over the chicken.
14. Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.
15. Serve hot, garnished with additional Parmesan cheese and fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.

Recipe Tips:

For a lighter version, you can use half-and-half or milk instead of heavy cream. Feel free to customize the dish by adding your favorite herbs or spices to the sauce for a personal touch. Enjoy this smothered chicken with a side of rice, pasta, or crusty bread to soak up the delicious sauce.”

• 1 Pak gevriesde spinasie of 1 vars bossie
• ½ pakkie spek stukkies
• 1 gekapte uie
• 1 pak gekerfde sampioene
• 250 ml room
• 250ml melk
• 1 pk wit uiesop
• 1 tot 2 wiele fetakaas in blokkies gesny

1. Braai uie , bacon en sampioene in bietjie olie.
2. Voeg spinasie (ontdooi en alle water uitgedruk) by.
3. Meng room, melk en uiesop en gooi by spinasie mengsel.
4. Verhit tot dik en roer fetakaas by.

Translation

Creamed Spinach

• 1 pack frozen spinach or 1 fresh bunch
• ½ packet of bacon bits
• 1 chopped onion
• 1 pack of sliced mushrooms
• 250 ml of cream
• 250ml milk
• 1 pc white onion soup
• 1 to 2 wheels of feta cheese cut into cubes

1. Fry onions, bacon and mushrooms in a little oil.
2. Add spinach (thawed and all water squeezed out).
3. Mix cream, milk and onion soup and add to spinach mixture.
4. Heat until thick and stir in feta cheese.

• 1 ml sout
• 250ml melk
• 50ml maizena
• Meng die sout,melk en maizena saam.
• 50 ml room
• 250ml kaas,gerasper
• 250g spinasie

1. Stoom die spinasie half gaar.
2. Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
3. Roer die kaas en room by en roer deur.
4. Bedien warm.

Translation

Creamed Spinach

• 1 ml of salt
• 250ml milk
• 50ml cornstarch
• Mix the salt, milk and cornstarch together.
• 50 ml of cream
• 250ml cheese, grated
• 250g spinach

1. Steam the spinach half-cooked.
2. Pour the half-cooked spinach into your milk mixture and cook for 5 minutes over a slow heat and stir frequently.
3. Stir in the cheese and cream and stir through.
4. Serve hot.

• 1 bossie spinasie
• 15ml botter
• 125ml room of joghurt
• 1 desert lepel suiker
• ‘n knippie van elk: sout, peper en neutmuskaat
• 15ml suurlemoensap

1. Was die spinasie deeglik af in ‘n groot wasbak vol water.
2. Kerf fyn. Smelt die botter in ‘n middelgroot swaarboomkastrol.
3. Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
4. Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
5. Geur met sout, peper, neut, suurlemoensap en suiker.

Translation

Creamed Spinach

• 1 bunch of spinach
• 15ml butter
• 125ml cream or yoghurt
• 1 dessert spoon of sugar
• A pinch of each: salt, pepper and nutmeg
• 15ml lemon juice

1. Wash the spinach thoroughly in a large sink full of water.
2. Carve finely.
3. Melt the butter in a medium-sized heavy-bottomed saucepan.
4. Pour the wet, chopped spinach into the butter and stir-fry until just wilted.
5. Add the cream and bring to a rapid boil to evaporate the moisture and concentrate the flavour.
6. Season with salt, pepper, nutmeg, lemon juice and sugar.

How To Make

INGREDIENTS
10 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons grated onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

EQUIPMENT
Large pot
Colander
Hot mitts
Small saucepan
Spoon
Measuring cup and spoons

INSTRUCTIONS
Cook the spinach. Bring a 4-quart pot of salted water to a boil.
Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain and cool the spinach.
Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking.
Shake as much of the water off the spinach as you can by shaking the colander.
Dry the spinach. Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible.
Set aside to drain further while making the cream sauce.
Make the cream sauce.
Melt the butter in a medium frying pan over medium-high heat.
Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes.
Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Add the cheese and spinach.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper.
Add the spinach and mix well.
Keep warm over very low heat.

Room Spinasie:
1 bossie spinasie
15ml botter
125ml room of joghurt
1 desert lepel suiker
‘n knippie van elk : sout, peper en neutmuskaat
15ml suurlemoensap
Was die spinasie deeglik af in ‘n groot wasbak vol water. Kerf fyn.
Smelt die botter in ‘n middelgroot swaarboomkastrol.
Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
Geur met sout, peper, neut, suurlemoensap en suiker

Room Spinasie:
1 ml sout
250ml melk
50ml maizena
Meng die sout,melk en maizena saam.
50 ml room
250ml kaas, gerasper
250g spinasie
Stoom die spinasie half gaar.
Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
Roer die kaas en room by en roer deur.
Bedien warm.

Room Spinasie:
1 Pak gevriesde spinasie of 1 vars bossie
Y2 pakkie spek stukkies
1 gekapte uie
1 pak gekerfde sampioene
250 ml room
250ml melk
1 pk wit uiesop
1 tot 2 wiele fetakaas in blokkies gesny.
Braai uie, bacon en sampioene in bietjie olie.
Voeg spinasie (ontdooi en alle water uitgedruk) by.
Meng room, melk en uiesop en gooi by spinasie mengsel.
Verhit tot dik en roer fetakaas by.