Chicken with Dried Fruit Spinach in a Creamy Egg Sauce
Experience a delightful blend of flavors with this Chicken with Dried Fruit Spinach in a Creamy Egg Sauce recipe—a harmonious medley of tender chicken, vibrant baby spinach, and the natural sweetness of dried apricots and golden raisins, all brought together in a luxurious, velvety sauce. This dish features a unique technique of combining heavy cream and egg yolks to create a silky, tangy base that perfectly complements the bold and earthy notes of garlic and spinach. The dried fruit adds a subtle, fruity sweetness that elevates the savory profile, making it a sophisticated yet easy-to-make centerpiece for any dinner. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or special occasions alike, and pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the decadent sauce. Perfect for those seeking a flavorful twist on chicken recipes, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 6 cups Baby spinach leaves
- 0.5 cup Dried apricots, chopped
- 0.5 cup Golden raisins
- 0.5 cup Heavy cream
- 2 Egg yolks
- 1 cup Chicken broth
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken to a plate and cover to keep warm.
In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the baby spinach leaves to the skillet. Cook, stirring often, until the spinach is wilted, about 2-3 minutes.
Stir in the dried apricots and golden raisins, and cook for another 1-2 minutes to combine and soften the fruit slightly. Remove the spinach and fruit mixture from the skillet and set aside.
In a small bowl, whisk together the heavy cream and egg yolks until smooth.
Return the skillet to medium heat and pour in the chicken broth. Bring to a simmer, then lower the heat to low.
Slowly whisk the cream and egg mixture into the chicken broth, stirring constantly to create a smooth and creamy sauce. Heat gently for 2-3 minutes, but do not allow the sauce to boil, as the eggs may curdle.
Return the chicken breasts to the skillet, nestling them into the creamy sauce. Spoon the spinach and dried fruit mixture over and around the chicken.
Simmer everything together over low heat for 5 minutes to warm through and allow the flavors to meld.
Serve the chicken hot, topped with the sauce and fruit-spinach mixture. Pair with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 99.7 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 361 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
