Simply put, the most requested recipe, ever. Spinach is the star in this dish. Don’t skimp on it…
- 3/4 lb fresh spinach leaves (I use baby spinach, two bags)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 Tbs finely chopped onion
- 1/4 tsp nutmeg
- 3 Tbsp butter
- 1 tsp. paprika
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 clove garlic, crushed or minced
- 4 skinless chicken breasts, halved
- 2 Tbsp lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
Preheat oven to 350 degrees.
Steam spinach until wilted (I use the microwave). Mix together sour cream, mayo, onion and nutmeg in a 13×9 inch baking dish. Add wilted spinach and mix/spread evenly over bottom of dish. Set aside.
Melt butter in a skillet over medium heat. Add seasonings and stir until hot and frothy, about 2 minutes. Add chicken and cook, turning once until brown on both sides, about 5 minutes. Place chicken on top of spinach mixture. Pour/scrape drippings over chicken. Sprinkle with lemon juice, salt and pepper. Cover with foil and bake for 30 minutes, or until fork can be inserted easily.
Serve with white rice.
Courtesy: Capital Classics: Recipes from the Junior League of Washington (via my mom)