Sunday, March 31, 2024

Garlic Chicken and Spinach

 This is so easy!!


1 package of chicken breasts

salt, pepper and garlic powder to taste

1 bunch or 1/2 package fresh spinach

olive oil

1/2 stick butter (optional)

Heat olive oil in a big frying or saute pan on medium-high heat. I usually just put in enough to coat the bottom of the pan; you can always add more.

Cut up the chicken breasts into small pieces; cut off any fat, bone, etc. You want the chicken pieces to be about the same size, so they cook evenly.

Chicken Safety Tips

Make sure to turn the pan's heat down to medium or less, so it doesn't burn the oil before you get a chance to put in the chicken, and so that it doesn't spatter on you when you do.

Put the chicken pieces in the oil and stir-fry (turn frequently). Add in the garlic powder, salt and pepper. I just dump in a bunch of the garlic powder, a few Tablespoons at least. I like it pretty garlicky. Less is more, though. It's better to have to add more later than to make it too garlicky, or too salty.

Remove the chicken and its juices to a dish and keep it warm in the oven, or covered.

Using the same pan, put in more olive oil and heat it.  Cut up the spinach.  Spinach cooks down quite a bit, so it's better to have too much spinach rather than too little. Saute the spinach a little until it cooks down. Add butter and keep stirring. When the butter has mostly melted, add the chicken back in. Heat through until all is mixed together.

It would also be good with rice or potatoes. I just heat up the leftovers in the microwave, and it's still good the next day or so.


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