Chicken Breast on Spinach

Ingredients

• 1 kg spinach leaves
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 50 g almond slivers
• 1 tbsp chopped almonds
• 4 small chicken breast fillets
• 1 tbsp flour
• 2 tbsp butter
• 100 g yogurt
• Juice and zest of one untreated lemon

Instructions

1. 1.

   Clean and thoroughly wash the spinach leaves. Peel the onion and garlic clove.

2. 2.

   Heat olive oil and sauté the spinach, onion, and garlic. Season with salt and pepper.

3. 3.

   Toast the almond slivers and chopped almonds separately in a dry pan until golden yellow.

4. 4.

   Coat the chicken breasts in flour, shake off excess, and fry them in hot butter for about 8 minutes on each side until golden brown. Season with salt and pepper. Sprinkle with almond slivers.

5. 5.

   Whisk together yogurt, lemon juice, and zest until smooth.

6. 6.

   Serve the spinach topped with the chicken breast. Scatter chopped almonds over the spinach and serve with yogurt.

7. 7.