- 3 chicken breasts, cut into bite sized pieces
- 1 tablespoon olive oil
- 10 pitted olives, cut into small dice
- 1 medium onion, diced
- 1 cup frozen spinach, thawed and squeezed out
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup low sodium chicken broth
- 1/4 cup shredded parmesan
- 1 teaspoon salt
- 1/2 cup breadcrumbs
Add olive oil to a sauté pan, or cast iron pan and heat until medium high heat. Once oil is hot, add in chicken and turn a few times until browned all over (about 5 minutes, chicken will not be fully cooked). Remove chicken to a separate plate. Lower heat to medium low. Add in the onion to the now empty pan and cook for 5 minutes, stirring frequently, until onions are translucent. Sprinkle the flour over the top of the onions and stir. Add in milk and chicken broth. Stir and bring heat to medium high. The sauce should bubble and thicken. Lower to medium low. Add in spinach and olives. Add in chicken pieces and any juices from the plate. Stir in Parmesan and salt.
Turn on broiler and pour the whole mixture into a casserole dish or you can keep it in the same pan if using cast iron. Top with breadcrumbs and broil for about 3-4 minutes, until browned on top.