Creamy Chicken with Sun Dried Tomatoes and Spinach
Jenny
Tender chicken coated in a parmesan cream sauce with sweet sun dried tomatoes and spinach. Serve this with rustic bread, over rice, or pasta for a comforting meal. Everyone will love this one pan 30 minute dinner!
Prepare the chicken cutlets by slicing the chicken breasts in half lengthwise. Optional: Use a meat mallet to tenderize the chicken and even out the thicker parts.
Season the chicken with salt and pepper and coat it in flour.
In a large skillet on medium heat, add the sun dried tomato oil and melt the butter.
Cook the chicken for 4 minutes on each side or until cooked through. Set aside.
In the same pan, add garlic and sauté for 30 seconds. Deglaze the pan with chicken stock and scrape the bottom of the pan to pick up the browned bits (flavor!).
Turn the heat to medium low and mix in the heavy cream, parmesan cheese, red pepper flakes, oregano, thyme, and sun dried tomatoes. Simmer for 5 minutes then add the spinach and chicken back in. Simmer for a few more minutes to wilt the spinach and warm the chicken.
Garnish with fresh basil and serve over rice or pasta.
Notes
Use half white wine and half chicken stock for an extra layer of flavor.