Gratinated chicken fillet on leaf spinach

Name: Gratinated chicken fillet on leaf spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 g Butter or margarine; 2 packages (25 g each) frozen onion with garlic; 200 ml Vegetable broth (instant); 2 packages (300 g each) deep-frozen leaf spinach; 2 (approx. 500 g) double chicken fillets; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 g Sour cream (24 % fat); 1 1/2 TABLESPOONS Curry; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 g Butter or margarine
2 packages (25 g each) frozen onion with garlic
200 ml Vegetable broth (instant)
2 packages (300 g each) deep-frozen leaf spinach
2 (approx. 500 g) double chicken fillets
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 g Sour cream (24 % fat)
1 1/2 TABLESPOONS Curry
7-10 Tbsp grated nutmeg

Directions

1
Heat the fat in a pot and sauté the frozen onion-garlic mixture in it. Deglaze with broth, add frozen spinach, cover and allow to defrost over medium heat for 16 minutes.
2
Meanwhile wash the chicken fillets, dab dry and cut in half. Heat the oil in a pan and fry the fillets for about eight minutes, turning them over. Season with salt and pepper and lift them out of the pan.
3
Deglaze the meat with three tablespoons of water and boil off. Mix sour cream, stock, curry and a little salt. Season spinach with salt, pepper and nutmeg and boil again briefly. Place in a gratin or flat casserole dish and arrange the chicken fillets on top.
4
Pour the sour cream curry sauce over the fillets and gratinate in the preheated oven (electric cooker: 225°C/ gas: level 4) for 15 minutes. Serve sprinkled with some curry.