Escalope of Chicken with Olives Served on Spinach Leaves
Serves: 2
Ingredients
To make Escalope of Chicken with Olives Served on Spinach Leaves, you'll need:
- 500g spinach leaves (frozen)
- 1 onion
- 2 garlic cloves
- 6 green pitted olives
- 6 black pitted olives
- 3 dried sundried tomatoes
- 1 tbsp olive oil
- 2 boneless chicken breasts (each weighing 180g)
- 2 tbsps rapeseed oil for frying
- 100ml low-salt chicken stock
- Nutmeg
- Pepper and salt
Method
- Peel and dice the onion. Add 1 tbsp of rapeseed oil to the pan and gently fry the onions.
- Once the onions are translucent, add the spinach and the seasonings.
- Cover the pan with a lid to gently defrost the spinach. Stir occasionally.
- Peel the garlic and together with the olives, dried tomatoes and olive oil, roughly blend using a blender.
- Gently brown the chicken escalopes in the remaining 1 tbsp of rapeseed oil. Cook thoroughly on both sides.
- Add the chicken stock to the pan, then stir in the olive and tomato paste.
- Allow the chicken escalopes to simmer for appox. 5 minutes.
- Check the seasoning of the spinach once again and serve on prewarmed plates.
- Place the chicken escalopes on top of the spinach and drizzle with the olive and tomato paste.
Nutritional Facts (Per Serving)
No nutritional facts available.
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