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Per serving
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- 1
Dredge the chicken
Slice each chicken breast in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together the flour, salt and pepper. Dredge the cutlets one at a time, coating both sides, and shake off any excess flour.
- 2
Sear the cutlets
Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches so you don't crowd the pan, cook the cutlets 3-4 minutes per side until lightly browned and cooked through. Transfer to a plate and set aside.
- 3
Build the sauce
Reduce heat to medium and add the butter. Once melted, add the minced garlic and cook 30-60 seconds until fragrant. Pour in the chicken stock and stir in the sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer 1-2 minutes.
- 4
Add cream, spinach and Parmesan
Stir in the warmed heavy cream and simmer 4-5 minutes, stirring occasionally. Add the baby spinach and 3/4 cup of the Parmesan, stirring gently 1-2 minutes until the spinach wilts.
- 5
Return chicken and serve
Nestle the chicken back into the pan and simmer 3-4 minutes, spooning sauce over the top until heated through. Plate the chicken, spoon sauce over it, and finish with the remaining 1/4 cup Parmesan and torn fresh basil. Serve over rice or pasta if you want to round out the plate.
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Marry Me Chicken
Created by: MacroMeals
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lb boneless skinless chicken breast
- 2 tbsp canola oil
- 1 tbsp butter
- 3 garlic cloves
- 3/4 cup chicken stock
- 1/3 cup oil-packed sun-dried tomatoes
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 3/4 cup heavy whipping cream
- 1 1/2 cup baby spinach
- 1 cup grated Parmesan cheese
- fresh basil
Instructions
- Dredge the chickenSlice each chicken breast in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together the flour, salt and pepper. Dredge the cutlets one at a time, coating both sides, and shake off any excess flour.
- Sear the cutletsHeat the canola oil in a large nonstick skillet over medium-high heat. Working in batches so you don't crowd the pan, cook the cutlets 3-4 minutes per side until lightly browned and cooked through. Transfer to a plate and set aside.
- Build the sauceReduce heat to medium and add the butter. Once melted, add the minced garlic and cook 30-60 seconds until fragrant. Pour in the chicken stock and stir in the sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer 1-2 minutes.
- Add cream, spinach and ParmesanStir in the warmed heavy cream and simmer 4-5 minutes, stirring occasionally. Add the baby spinach and 3/4 cup of the Parmesan, stirring gently 1-2 minutes until the spinach wilts.
- Return chicken and serveNestle the chicken back into the pan and simmer 3-4 minutes, spooning sauce over the top until heated through. Plate the chicken, spoon sauce over it, and finish with the remaining 1/4 cup Parmesan and torn fresh basil. Serve over rice or pasta if you want to round out the plate.