Chicken Breast with Creamy Spring Spinach and Corn Polenta
A comforting yet balanced dinner featuring succulent chicken breast, paired with a creamy spring spinach sauce and classic Slovenian corn polenta, offering a blend of traditional flavors and high protein.
Ingredients
- Chicken Breast200 g
- Spinach200 g
- Garlic2 clove
- Light Cream30 ml
- Olive Oil12 ml
- Salt2 g
- Black Pepper1 g
- Polenta60 g
- Water240 ml
Instructions
- 1Step 1
Season 200g chicken breast with 1g salt and 0.5g black pepper.
- 2Step 2
In a large pan, heat 7ml of olive oil over medium-high heat. Add chicken breast and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from pan and set aside to rest.
- 3Step 3
While chicken cooks, bring 240ml of water to a boil in a small pot. Gradually whisk in 60g polenta, reducing heat to low. Cook for 5-7 minutes, stirring constantly, until thick and creamy. Season with 0.5g salt.
- 4Step 4
Mince 2 cloves of garlic. In the same pan used for chicken, add the remaining 5ml of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- 5Step 5
Add 200g fresh spinach to the pan and cook for 2-3 minutes, stirring, until wilted. Stir in 30ml light cream and season with 0.5g salt and 0.5g black pepper.
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