Italian Chicken Sauté
This flavorful dish can be on the table in less than 30 minutes, making it an excellent weeknight meal option. Serve over pasta or with lots of crusty bread for mopping up all of the awesome sauce! This recipe makes 6 servings.
prep time
5 minutes
cook time
20 minutes
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/3" thickness with a meat mallet
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken stock
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 cup parmesan cheese, shredded
1 cup spinach, chopped
1/2 cup oil-packed, sun-dried tomatoes, plus the oil
Salt and pepper, to taste
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken stock
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 cup parmesan cheese, shredded
1 cup spinach, chopped
1/2 cup oil-packed, sun-dried tomatoes, plus the oil
Salt and pepper, to taste
Directions
Heat a large skillet to medium-high and add oil. Cook chicken for 5-7 minutes or until the chicken's juices run clear, flipping once in the middle of the cooking process. Remove chicken and set aside. Add onions and cook for 5 minutes, just until the onions are beginning to brown. Add garlic and cook for one minute more.
Add stock, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Simmer the stock until it reduces by half. Add cream, tomatoes, spinach and cheese; stir to combine. Add chicken back in and cook until the chicken is heated through. Serve immediately.
Add stock, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Simmer the stock until it reduces by half. Add cream, tomatoes, spinach and cheese; stir to combine. Add chicken back in and cook until the chicken is heated through. Serve immediately.
Looking for inspiration? Try these recipes:
Slow Cooker Chicken, Carrot and Ginger Soup
Barley salad with Lemon Parsley Vinaigrette
Chicken Massaman Curry
