Prep 10 mins
Cook 35 mins
I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach.
- 2 chicken breasts, cut in half
- 3⁄4 cup chicken broth
- 1 lb spinach leaves
- 2 teaspoons cornstarch
- 3 ounces feta cheese, crumbled
- lemon juice (optional)
- Place chicken in skillet, sprinkle with pepper.
- Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
- Remove chicken, cover and keep warm.
- Reserve broth.
- In meantime, wash and cook spinach in the water that clings to leaves.
- Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
- For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
- Cook and stir until thick and bubbly.
- Cook 2 minutes.
- Add feta cheese and stir until melted.
- To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
This recipe was pretty good, but the directions were a little confusing for me. I will probably add mushrooms if I make it again.
This was a great recipe. Quick and very tasty. I wish I had doubled it. Thanks for the recipe!
This was tasty, relatively quick and a hit with the kids. I made this during the spinach/e.coli scare, so there was not a lick of spinach to be found, not even frozen... so I subbed in steamed broccoli. As well, although I started off with extra broth, there didn't seem to be enough sauce so I added about 3/4 white wine and some fresh chopped parsley. I think the feta was integral to how good the dish turned out, but YMMV. I served it over steamed basmati rice.