Pan-seared chicken breasts smothered in a rich garlic cream sauce with sun-dried tomatoes, baby spinach, and aged parmesan.
Ingredients
4 chicken cutlets (seasoned with Italian herbs)
3/4 cup heavy cream
1/2 cup sun-dried tomatoes (chopped)
2 cups fresh baby spinach
4 cloves garlic (minced)
1/3 cup grated Parmesan cheese
2 tbsp olive oil
Instructions
Sear chicken cutlets in olive oil over medium-high heat for 5 minutes per side until golden. Set aside.
In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute.
Pour in heavy cream and chicken broth; bring to a gentle simmer.
Stir in grated Parmesan and baby spinach until spinach wilts and sauce thickens.
Return chicken to pan and spoon sauce all over.
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👨🍳 Cooking Instructions
Sear chicken cutlets in olive oil over medium-high heat for 5 minutes per side until golden. Set aside.
In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute.
Pour in heavy cream and chicken broth; bring to a gentle simmer.
Stir in grated Parmesan and baby spinach until spinach wilts and sauce thickens.
