2 large boneless skinless chicken breasts
Salt and pepper
Italian seasoning
Olive oil
1/2 onion, diced fine
3 cloves garlic, minced
1 bunch fresh spinach
1 package sundried tomatoes
1/4 cup white wine
1 cup cream
1/4 cup grated parmesan cheese
Cut off the bottom half pointed end of each chicken breast. Cut the top halves into thin cutlets (you should have 6 chicken pieces total). Place them on a cutting board, cover with plastic wrap, and pound thin. Season with salt, pepper, and Italian seasoning.
In a large skillet, heat 2 tablespoons olive oil on medium high until shimmering. Add chicken cutlets and cook 2 minutes per side until browned. Remove chicken to a plate. Add 1 more tablespoon olive oil to the pan. Add onion and a pinch of salt and cook 2 to 3 minutes to soften the onion. Add garlic and cook 1 minute. Add spinach and cook until wilted down. Add sundried tomatoes and wine and cook, scraping up all the fond off the pan, until the liquid is mostly evaporated. Add cream and cheese and bring to a simmer. Add the chicken cutlets and any accumulated juices on the plate. Cover, reduce heat to maintain a low simmer, and cook until chicken is 160 in the thickest part, around 5 minutes. Taste, and add salt and pepper as needed.
Serve with cooked buttered noodels.
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