Seared chicken with spinach and sun-dried tomatoes in a creamy sauce.
CBy ChefFultz
Servings
4
2 piece boneless skinless chicken breasts
1 tsp salt
0.5 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp olive oil
1 tbsp butter
1 piece shallot
4 clove garlic
0.5 cup sun-dried tomatoes in oil, drained
0.33 cup dry white wine
0.5 cup chicken stock
1 cup heavy cream
0.5 cup Parmigiano-Reggiano, finely grated
150 g fresh baby spinach
1 tsp lemon juice
fresh basil (garnish)
Calories
685 kcal
Protein
40g
Carbs
36g
Fat
41g
Fiber
2g
Sugar
4g
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Sear Chicken
1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat dry and season both sides with salt, black pepper, smoked paprika and dried oregano.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 4–5 minutes per side until deep golden and cooked through to 74°C (165°F). Transfer to a plate and keep warm.
2 tbsp olive oil
Build Sauce
3. Reduce the heat to medium and melt the butter in the same skillet. Sauté the shallot, finely diced, for 2 minutes until soft, then add the garlic, minced, and sun-dried tomatoes, cooking 1 minute until fragrant.
1 tbsp butter,
1 piece shallot,
4 clove garlic,
0.5 cup sun-dried tomatoes in oil, drained
4. Pour in the white wine and scrape up the browned bits from the pan. Simmer 2–3 minutes until reduced by half, then add the chicken stock and simmer 2 minutes more.
0.3 cup dry white wine,
0.5 cup chicken stock
5. Lower the heat, stir in the heavy cream, and simmer gently 3–4 minutes until the sauce lightly coats the back of a spoon. Remove from the heat and stir in the Parmigiano-Reggiano until melted and smooth.
1 cup heavy cream,
0.5 cup Parmigiano-Reggiano, finely grated
Finish and Serve
6. Return the pan to low heat, add the baby spinach, and stir 1–2 minutes until just wilted. Stir in the lemon juice and adjust the seasoning.
150 g fresh baby spinach,
1 tsp lemon juice
7. Return the chicken and any resting juices to the pan and spoon the sauce over. Simmer 2 minutes to warm through, then serve garnished with torn basil.
fresh basil (garnish)
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