Ingredients
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2 teaspoons kosher salt, plus
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extra kosher salt, for chicken breasts (divided)
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1/2 teaspoon black pepper, plus
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extra black pepper, for chicken breasts (divided)
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1 tablespoon vegetable oil
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4 teaspoons butter
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1 medium onion, diced
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3 stalks celery, diced
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1 tablespoon minced garlic
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried oregano
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1/2 cup all-purpose flour, plus
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2 tablespoons all-purpose flour (substitue GF, if needed)
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1 (14 1/2 ounce) can diced tomatoes with juice
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3/4 cup fat-free evaporated milk
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2 cups thinly sliced fresh spinach
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1/2 lb boneless skinless chicken breast
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8 cups fat-free chicken broth
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2 teaspoons sweet Hungarian paprika
Instructions
- Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
- When cool enough to handle, dice the meat and set aside until needed.
- While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
- Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
- Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
- Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
- Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.