Golden-seared chicken in a silky garlic-parmesan cream sauce with sun-dried tomatoes and wilted greens for a restaurant-style finish.
YBy yuio
Servings
4
4 piece Chicken breasts
1 tsp Salt
0.5 tsp Black pepper
1.5 tbsp Olive oil
2 tbsp Unsalted butter
6 clove Garlic
0.5 cup Sun-dried tomatoes
0.75 cup Chicken broth
1 cup Heavy cream
0.75 cup Parmesan cheese
3 cup Baby spinach
Calories
650 kcal
Protein
49g
Carbs
19g
Fat
43g
Fiber
3g
Sugar
9g
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Prep
1. Pat the Chicken breasts dry and season both sides with Salt and Black pepper.
1 tsp Salt,
0.5 tsp Black pepper
Cook Chicken
2. Heat Olive oil in a large skillet over medium-high heat. Sear the Chicken breasts until deeply golden, about 4 to 5 minutes per side, then transfer to a plate.
4 piece Chicken breasts,
1.5 tbsp Olive oil
Make Sauce
3. Reduce the heat to medium and melt Unsalted butter in the same skillet. Add Garlic and Sun-dried tomatoes and cook until fragrant, about 1 minute.
4. Pour in Chicken broth and scrape up the browned bits. Simmer for 2 minutes, then stir in Heavy cream and bring to a gentle simmer.
0.8 cup Chicken broth,
1 cup Heavy cream
5. Turn the heat to low and stir in Parmesan cheese until the sauce is smooth and silky.
0.8 cup Parmesan cheese
Finish
6. Add Baby spinach and stir until just wilted. Return the Chicken breasts and any juices to the skillet, spoon the sauce over the top, and simmer gently until the chicken is cooked through and the sauce lightly coats the chicken, about 4 to 6 minutes.
4 piece Chicken breasts,
3 cup Baby spinach
7. Rest for 2 minutes, then serve the Chicken breasts with the garlic cream sauce and greens spooned over each portion.
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