CREAMY BUTTER LEMON HERB CHICKEN AND SPINACH


Ingredients:

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

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