Pan-seared chicken in a silky garlic, sun-dried tomato, spinach, and cream sauce.
KBy kenzbean
Servings
4
2 pieces Boneless skinless chicken breasts
1 tsp Salt
0.5 tsp Black pepper
1 tsp Dried oregano
2 tbsp Extra virgin olive oil
1 tbsp Unsalted butter
4 clove Garlic
0.5 cup Sun-dried tomatoes in oil, drained
0.5 cup Dry white wine
0.5 cup Chicken stock
1 cup Heavy cream
0.5 cup Parmigiano-Reggiano, finely grated
3 cup Fresh baby spinach
0.25 tsp Red pepper flakes
8 piece Fresh basil (garnish)
1 tsp Lemon juice
Calories
674 kcal
Protein
44g
Carbs
25g
Fat
42g
Fiber
2g
Sugar
3g
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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, and dried oregano.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4-5 minutes per side until golden and cooked through to 74°C (165°F). Transfer to a plate and tent loosely with foil.
2 tbsp Extra virgin olive oil
Build Sauce
3. Reduce heat to medium. Melt the butter in the same skillet, then add the garlic, sun-dried tomatoes, and red pepper flakes. Cook 1-2 minutes until fragrant, stirring so the garlic does not burn.
1 tbsp Unsalted butter,
4 clove Garlic,
0.5 cup Sun-dried tomatoes in oil, drained,
0.2 tsp Red pepper flakes
4. Pour in the white wine, scraping up the browned bits from the pan, and simmer 2-3 minutes until reduced by half. Add the chicken stock and simmer 2 minutes more.
0.5 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 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 spinach, and stir 1-2 minutes until just wilted. Stir in the lemon juice and adjust seasoning.
3 cup Fresh baby spinach,
1 tsp Lemon juice
7. Nestle the chicken and any resting juices back into the sauce and warm for 1-2 minutes, spooning sauce over the top. Tear the basil over the dish and serve immediately.
8 piece Fresh basil (garnish)
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