• 1pc (500g) Magnolia Chicken Timplados Grillers, pat dry and reserve marinade
  • ¼ cup cooking oil
  • ¼ cup Magnolia Gold Butter salted
  • 80g onion, sliced
  • 3 cloves garlic, chopped
  • 1 cup chicken stock
  • 1 pack (250ml) Magnolia All-purpose Cream
  • ½ cup (45g) parmesan cheese
  • 1tbsp lemon juice
  • 1 bundle (98g) spinach, use leaves and soft stems only

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. Mix well.

3.      Add back chicken and simmer over low heat until chicken is cooked through. Squeeze half of lemon and mix well. Cook for 2-3 minutes more.

4.      Turn off heat and add spinach. Mix and serve.

Note: Make chicken stock by dissolving a piece of chicken cube in 2 cups hot water or by boiling chicken bones.