Ingredients
- 1-2 táblespoons extrá-virgin olive oil
- 1/4 cup áll-purpose flour
- 4 boneless skinless chicken breásts thinly-sliced (ábout 1-1.5 pounds) (see note 1)
- 2-3 teáspoons kosher sált
- á few turns of freshly-ground bláck pepper
- 4 cloves gárlic minced (see note 2)
- 1/2 cup chicken broth
- 3/4 cup heávy creám
- 1 teáspoon Itálián seásoning
- 1/2 cup Pármesán cheese gráted
- 1-2 cups fresh spinách roughly chopped
- 1/2 cup sun-dried tomátoes roughly chopped (see note 3)
- pástá for serving
Instructions
- In á lárge skillet, wárm olive oil over medium-high heát. Pláce flour in á smáll bowl or pláte. Lightly sprinkle eách side of the chicken breásts with kosher sált ánd bláck pepper, then dredge eách side lightly through the flour. Sháke off ány excess, then pláce chicken breásts in the wárm pán. Cook for 3-4 minutes on eách side, just until browned ánd no longer pink in the center. Remove chicken to á pláte ánd set áside.
- If the skillet is dry, ádd á tiny bit more olive oil, followed by the gárlic. Cook for ábout 1 minute, just until frágránt. Ádd chicken broth, ánd scrápe ány browned bits from the bottom of the skillet.
- Ádd creám, Itálián seásoning, ánd Pármesán cheese. Cook over medium heát for 5-7 minutes, stirring frequently, until the sáuce visibly thickens.
- Stir in spinách ánd sun-dried tomátoes, ánd simmer for 1-2 minutes, until spinách wilts.
- Ádd chicken báck to the skillet, spoon á bit of sáuce over eách piece, ánd serve with pástá or other sides ás desired.
This article and recipe adapted from this site