Monday, July 29, 2013

Pan Seared Paprika Chicken with a Spinach Cream Sauce


There is an endless need for new chicken recipes.
This simple and elegant recipe will help you to get a dinner on the table quickly and it will look beautiful for your family or guests. With just a few ingredients too this recipe can be made on a budget. I hope you try it and love it as much as my family and I did.
Coconut oil
4- Thin sliced or pounded chicken breast
salt, pepper, garlic powder, paprika to your personal taste
1/2 cup chicken stock
3/4 cup half and half
2 cups baby spinach
Heat a few tablespoons of coconut oil in a sauté pan. I use a cast iron skillet for my sautéing needs. Season one side of the chicken breasts with the salt, pepper, garlic powder and paprika. Place the seasoned side down into the pan and season the other side of the chicken. Sauté on both sides until brown and cooked through. Remove the chicken and deglaze the pan with the chicken stock, whisking as it sizzles all the bits of goodness from the bottom of the pan. Add the half and half into the stock then wilt the spinach into the sauce as it bubbles and thickens. Serve with a salad, whole grain brown rice or some whole wheat pasta.
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