French Saag - Chicken Recipe

by Matthew Karas
(MA)

This easy chicken recipe is borrowed from 2 cultures: India and France. First, sauté chicken breast in a skillet to safe temperature. While you're doing that make creamed spinach (any way you want).

When the chicken has finished cooking, take the chicken out of skillet and start a béchamel sauce in the pan (FOND!) and then add your creamed spinach and Indian spices (curry powder, garam masala, cumin or tumeric - be incremental and season to taste).

Add the chicken back into the sauce to reheat. Finally, serve over whatever leftover starch product you have. Make sure the sauce is the right thickness before you serve.

Fancy bonus herb: Chopped cilantro sprinkled on top.

Note: Béchamel curry sauce adapted from the cookbook: Pomaine.