I am posting this because my daughter called me in the car and asked me how to make this while I was driving home (late) from work. I came home to this beautiful, delicious dish, actual picture of the results below. I realized that if I could tell my daughter how to make it over the phone that I had clearly completed the recipe. This started with a recipe in a Bon Appetite cookbook I received 15 years ago and morphed into this after many years of improvising.
Ingredients
3-4 thin sliced chicken cutlets
2 garlic cloves, thinly sliced
5 sun-dried tomatoes, thinly sliced
1/2 cup of chicken broth
1 cup of heavy cream
3 cups of fresh baby spinach
1/3 cup of parmesan cheese
Tuscan Seasoning (I use McCormick's)
Salt and Pepper
Olive Oil
Heat a small amount of olive oil in a large saute pan over medium heat. Season chicken with salt, pepper and Tuscan seasoning. Add chicken to the pan and saute for about 5 minutes per side, until cooked through. Remove to a plate. Add in the sliced garlic cloves and stir for 30 seconds. Add in the sun-dried tomatoes and stir. Add the chicken broth and allow to reduce for 3 minutes. Add in the heavy cream, season lightly with salt and pepper, and reduce until thickened, about 5 minutes. Add the spinach and stir until wilted. Stir in parmesan cheese until incorporated and then add the chicken back, coating with sauce. Serve and enjoy!
Ingredients
3-4 thin sliced chicken cutlets
2 garlic cloves, thinly sliced
5 sun-dried tomatoes, thinly sliced
1/2 cup of chicken broth
1 cup of heavy cream
3 cups of fresh baby spinach
1/3 cup of parmesan cheese
Tuscan Seasoning (I use McCormick's)
Salt and Pepper
Olive Oil
Heat a small amount of olive oil in a large saute pan over medium heat. Season chicken with salt, pepper and Tuscan seasoning. Add chicken to the pan and saute for about 5 minutes per side, until cooked through. Remove to a plate. Add in the sliced garlic cloves and stir for 30 seconds. Add in the sun-dried tomatoes and stir. Add the chicken broth and allow to reduce for 3 minutes. Add in the heavy cream, season lightly with salt and pepper, and reduce until thickened, about 5 minutes. Add the spinach and stir until wilted. Stir in parmesan cheese until incorporated and then add the chicken back, coating with sauce. Serve and enjoy!
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