So much flavor and so simple to make, this impressive recipe is easy enough for a weeknight. The sundried tomatoes and spinach are perfect with the cream and parmesan.
½cupsun-dried tomatoes in oildrained (about ½ of an 8 oz jar)
3cupspacked spinachcoarsely chopped
⅓cupchicken broth
1 ½cupsheavy whipping cream
½cupParmesan cheesefreshly grated
Serving
1tablespoonparsleychopped
1tablespoonbasilcut chiffonade into thin slices
Instructions
Cook the chicken. In a 12-inch skillet, heat 2 tablespoons of oil on medium-high heat. While the oil heats, season the chicken with salt and pepper on both sides. Cook chicken on each side for 3-4 minutes. Set aside on a plate.
Cook veggies. Reduce heat to medium-low. Once the pan has cooled to temperature, melt butter and add garlic. Continue to stir and cook for 1 minute being careful not to burn. Add the sun-dried tomatoes and spinach Cook for 3-5 minutes until spinach leaves have wilted.
Finish sauce. Add chicken broth and heavy cream. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Add Parmesan cheese, a little at a time, stirring between each addition until cheese is incorporated into the sauce. Return chicken to the pan and simmer for 5 minutes, stirring with a spatula occasionally to refresh the sauce. Taste and additional salt and pepper if needed.
Serve. Garnish with parsley and basil and serve immediately.
Notes
The sauce thickens as it sits, so it's best to serve it right away.My current favorite way to serve this is over mashed potatoes. Store any leftovers separately and they reheat very well.