Delicious and packed with nutrition Creamed Chicken Thigh and Spinach
Delicious and packed with nutritionCreamed Chicken Thigh and Spinach
4.4
(318 reviews)Time
A comforting dish that warms both body and soul. Seasoned to be a crowd-pleasing favorite. Full of nutrition!
Calories
366kcal
Carbs
16.4g
Fat
22.8g
Protein
23.1g
Net Carbs
12.8g
Sodium
393mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- boneless chicken thigh200 g
- spinach½ bag
- onion½
- shimeji mushrooms½ pack
- salt and pepper (for seasoning)a pinch
- salted butter10 g
☆ Seasonings
- cake flour1 tablespoon
- water4 tablespoons
- salt and pepperto taste
- milk200 ml
- granulated bouillon (consommé)½ teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Cut off the root ends of the spinach and cut it into bite-size pieces. Thinly slice the onion lengthwise. Cut off the base of the shimeji mushrooms and separate them. Cut the chicken into bite-size pieces and season with salt and pepper.
Note:
If you are concerned about the spinach's bitterness (oxalic acid), blanch it, drain it, and soak it in water before cooking.
2
Heat the butter in a frying pan. Add the chicken and cook over medium heat until it changes color. Add the onion and shimeji mushrooms, and cook until softened.
3
Add the flour and stir-fry until evenly coated. Add the water and mix. Cover and steam-cook over low heat for 3 to 4 minutes.
4
Add the spinach, milk, and salt and pepper, and mix. Heat until just before boiling, then add the consomme and mix everything together.
