Tikka Masala Chicken Scaloppine With Steamed Spinach
"Here's some fusion cuisine that's both simple and flavorful. Thin chicken cutlets are sauteed and placed on a bed of steamed spinach. Tikka masala sauce is spooned over, and the dish is complete -- in a mere 25 minutes. Bagged baby or young spinach is convenient, and there's no need to clean the leaves over and over again, as there is with regular, loose spinach. Simply rinse before cooking. We used Tiger Tiger's Chicken Tikka Masala, but there are many masala sauces to choose among. Serve with basmati rice...."
INGREDIENTS
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1 tablespoon vegetable oil, or more as needed
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1 1/4 to 1 1/2 pounds boneless, skinless chicken breast, cut into thin cutlets
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Salt
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12 ounces bagged baby or young spinach leaves
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1 cup tikka masala simmer sauce
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