Recipe
Chicken in milk with spinach puree
I love chicken, but the combination of chicken and milk was
something really odd and unconventional. Still here I am pouring milk on
chicken for today’s lunch. The thing is that yesterday, my friend was telling
me, how she found delicious recipe for really tender chicken. The secret was in
the milk probably she said, that even though she forgot her chicken in the oven
for 15 min more it wasn’t overcooked.
So, it was enough for me to convert it into something
definitely worth trying. I added just corn this time but for the next (and yes
there will be next time) I will add zucchini. I find this to be the perfect way
to cook tender chicken without stressing about overcooking it. And I never ever
thought that milk and chicken will taste this good…
Ingredients:
3 chicken breast boneless and skinless (700g)*
1 tsp Saffron
300 ml milk, semi skimmed
2 bay leaves
3 garlic cloves, unpeeled
1 cup frozen sweet corn
1 tbsp Parsley
Zest from 1 lemon
Olive oil
Salt and pepper
* I used frozen chicken breast
For the spinach puree
1 kg spinach
1 stick Butter
1tbsp flour
1 garlic clove, crushed (optional)
200 ml milk
Salt and pepper
Method:
- Cook the spinach in boiling water for around 2-3 min. Let it cool down and squeeze down excess moisture. Cut the spinach thinly.
- Melt the butter on heated pan and add the flour. Cook them together until the mixture slightly golden. Then add the spinach with the garlic and milk. Season with salt and pepper. Lower the heat and stir until it thicken.
- Serve the spinach with little sour cream on top.
- For the Chicken breast
- Preheat the oven on 200 Celsius degrees.
- On oven proof baking dish sprinkle the olive oil and place the chicken breast, corn, bay leaves, lemon zest, saffron, garlic and pour over the milk. Season over with salt and pepper.
- Cover foil and bake on 200 degrees for 30 min.
- After 30 min remove the foil, place the chicken lower in the oven and bake it on 250 degrees for 15 min.
- Enjoy…
