FOLLOW US
MENU

CREAMY BUTTER LEMON HERB CHICKEN AND SPINACH

Ingredients:

1/4 cup cooking oil
1 pc (1 kg) MAGNOLIA CHICKEN STATION ROASTERS LEMON HERB, cut into 6 pieces (reserve marinade)
1/4 cup MAGNOLIA GOLD BUTTER SALTED
1 pc (80 g) onion, sliced
3 cloves garlic, chopped
1 cup chicken stock
1 pack (250 mL) MAGNOLIA ALL PURPOSE CREAM
1/2 cup (45 g) Parmesan cheese
1 bundle (98 g) spinach, use leaves and soft stems only

Procedure:

Make chicken stock by dissolving a piece of chicken cube in hot water or by boiling chicken bones.

  1. Heat oil in a pan and fry chicken until nicely browned. Set aside. 
  2. In the same pan, melt butter and sauté onion and garlic until tender. Add marinade, chicken stock, cream and cheese.  
  3. Cover and simmer over low heat until chicken is cooked through. Turn off heat and add spinach. Mix well and serve.

Makes 6 servings.
(Yield:  6 pc chicken and 2 cups of sauce/1 pc chicken and 1/3 cup sauce per serving)

Share This Recipe

More Madalicious Things For You

FRESH SPRING ROLLS WITH TUNA
UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
NO OVEN SUSHI BAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
ANGUS DONUT BURGER
CALLOS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.