Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Chicken with Creamed Spinach Gravy
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 30 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 237 milligrams
- Sodium
- 577 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 3 grams
- Protein
- 51 grams
- Sugar
- 8 grams
This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 30 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 237 milligrams
- Sodium
- 577 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 3 grams
- Protein
- 51 grams
- Sugar
- 8 grams
Ingredients
Directions
- Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
- Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
- Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.
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