1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts
2 tablespoons canola oil
1 tablespoon butter
3 garlic cloves, minced
3/4 cup chicken stock
1/3 cup julienned oil-packed sun-dried tomatoes
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3/4 cup heavy whipping cream, warmed
1-1/2 cups fresh baby spinach
1 cup grated Parmesan cheese, divided
Fresh basil leaves, for garnish
Optional: hot cooked pasta, rice, or mashed potatoes
1Slice chicken breasts in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together flour, salt and pepper. Dredge chicken breasts in flour mixture one at a time, coating both sides of each cutlet; shake to release any excess flour.
2Heat oil in a large non-stick skillet over medium-high heat. Working in batches to not overcrowd the pan, cook chicken breasts 3 to 4 minutes per side or until lightly browned and cooked through. Transfer chicken to a plate. Repeat with remaining chicken breasts.
3Reduce skillet heat to medium; add butter. Stir in garlic; cook 30 to 60 seconds or until fragrant. Add chicken stock, sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer 1 to 2 minutes. Add heavy cream; simmer 4 to 5 minutes, stirring occasionally. Stir in baby spinach and 3/4 cup Parmesan; stir until spinach gently wilts, 1 to 2 minutes. Return chicken back to the pan; simmer 3 to 4 minutes or until chicken is heated through, spooning sauce over top.
4Serve chicken on a platter; spoon sauce on top. Sprinkle with remaining 1/4 cup Parmesan and fresh basil. If desired, serve with pasta or side of your choice.
Total Time
Prep: 10 Mins. Cook: 20 Mins.
This indulgent recipe for marry me chicken may just land you a proposal. The sauce is that good!
Nutrition Facts
1 serving: 313 calories, 19g fat (9g saturated fat), 100mg cholesterol, 465mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein.