Creamy Sun-Dried Tomato Chicken with Spinach and Garlic by
Source: Savory Tooth
Ingredients
4 boneless skinless chicken breasts
2 c roughly chopped fresh baby spinach
1 c heavy cream
1 c finely grated parmesan cheese
1/2 c chopped sun-dried tomatoes
10 cloves garlic minced
4 tbs olive oil
4 tbs salted butter
2 tsp dried oregano
Instructions
If chicken breasts are >3/4" thick, split into 2 thinner slices. Pat dry and season with salt and pepper.
Heat olive oil in large pan over Med/High heat until hot. Cook each side of chicken until golden (4-5 min). Transfer to plate when cooked through.
Reduce to low heat. Add cream, butter, parmesan, and stir until melted, scraping up stuck bits.
Increase to medium heat and bring to a simmer. Add spinach and stir until wilted.
Stir in garlic and oregano. Add salt and pepper to taste. Add chicken and simmer for a minute. Top with sun-dried tomatoes.
Heat olive oil in large pan over Med/High heat until hot. Cook each side of chicken until golden (4-5 min). Transfer to plate when cooked through.
Reduce to low heat. Add cream, butter, parmesan, and stir until melted, scraping up stuck bits.
Increase to medium heat and bring to a simmer. Add spinach and stir until wilted.
Stir in garlic and oregano. Add salt and pepper to taste. Add chicken and simmer for a minute. Top with sun-dried tomatoes.
Servings: 4
Nutrition Information (per serving):Calories | 820 |
Fat | 56 g |
Saturated Fat | 30 g |
Cholesterol | 282 mg |
Sodium | 450 mg |
Carbohydrates | 7 |
Fiber | 1.5 g |
Sugars | 3 g |
Protein | 61 g |