Empty My Fridge
Chicken with Creamy Sun Dried Tomato Parmesan Sauce
Ingredients
- Chicken breast · boneless skinless1 ½ lb
- Salt1 tsp
- Cracked pepper¾ tsp
- Paprika1 ½ tsp
- Onion powder1 ½ tsp
- Sun dried tomato3 tbsp + 5 oz
- Garlic2 tbsp
- Dijon mustard1 tsp
- Heavy cream1 ½ cups
- Spinach3 cups
- Parmesan cheese½ cups
- Parsley2 tbsp
Instructions
- Season the chicken with salt, pepper, paprika and onion powder.
- Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken 6-8 minutes per side, until golden and cooked through, working in batches if needed. Move to a warm plate.
- Add the remaining oil to the pan and fry the garlic for 30 seconds to 1 minute, until fragrant. Add the sun-dried tomatoes and fry for 1-2 minutes. Stir in the Dijon mustard.
- Lower the heat to medium-low, add the cream (or evaporated milk) and bring to a gentle simmer, stirring now and then. Season with salt and pepper to taste.
- Add the spinach and let it wilt into the sauce, then stir in the Parmesan and simmer for another minute until melted.
- Return the chicken to the pan, top with parsley and serve over pasta, rice or steamed vegetables.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicCheeseCreamParmesan cheeseHeavy creamChicken breastSpinachSun dried tomato
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