Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Place chicken in skillet, sprinkle with pepper.
  2. Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
  3. Remove chicken, cover and keep warm.
  4. Reserve broth.
  5. In meantime, wash and cook spinach in the water that clings to leaves.
  6. Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
  7. For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
  8. Cook and stir until thick and bubbly.
  9. Cook 2 minutes.
  10. Add feta cheese and stir until melted.
  11. To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.

Reviews

(4)
Most Helpful

This recipe was pretty good, but the directions were a little confusing for me. I will probably add mushrooms if I make it again.

Camel_Cracker January 01, 2009

This was a great recipe. Quick and very tasty. I wish I had doubled it. Thanks for the recipe!

libby February 05, 2007

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.

Soldier Girl September 19, 2006

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