Print Recipe
 Chicken in Milk-Spinach Sauce Recipe
Tender, juicy, beautiful dish will fill your home with aroma and summer mood.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut, dry and fry the chicken in vegetable oil until Golden brown. Chop the spinach and cherry in a blender with salt (for a more convenient and fast chopping, I always do it with salt). Leave some greens.
    Cut, dry and fry the chicken in vegetable oil until Golden brown. Chop the spinach and cherry in a blender with salt (for a more convenient and fast chopping, I always do it with salt). Leave some greens.
  2. Pour in the milk and beat it again with the milk. Salt to taste.
    Pour in the milk and beat it again with the milk. Salt to taste.
  3. Cut the onion and carrot into small cubes. Fry in a separate pan with vegetable oil. Add to the chicken. Pour in the milk-spinach sauce. Stir. Simmer until tender. It took me 20 minutes.
    Cut the onion and carrot into small cubes. Fry in a separate pan with vegetable oil. Add to the chicken. Pour in the milk-spinach sauce. Stir. Simmer until tender. It took me 20 minutes.
  4. Add the remaining chopped greens. Stir and Simmer for another 2 minutes. Add pepper and Bay leaves. Turn off the stove.
    Add the remaining chopped greens. Stir and Simmer for another 2 minutes. Add pepper and Bay leaves. Turn off the stove.
  5. Let it brew.
    Let it brew.
  6. Bon appetit.
    Bon appetit.
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