Serves 1
Directions
- 1Butterfly the chicken and season it with salt, garlic powder, onion powder, paprika, oregano, and black pepper.
- 2Heat a pan with sun-dried tomato oil and a drizzle of olive oil.
- 3Lay down the chicken and sear on both sides until it has a nice color.
- 4While the chicken is cooking, prep the vegetables: split cherry tomatoes in half, cut one whole shallot (or half an onion), and crush a few cloves of garlic.
- 5Wash an entire bag of spinach.
- 6Remove the chicken from the pan and toss in the shallots and garlic.
- 7Let the shallots and garlic cook for about 3 to 5 minutes until they get nice and aromatic.
- 8Add some mushrooms to the dish.
- 9Deglaze the bottom of the pan with some dry white wine.
- 10Toss in the cherry tomatoes and chopped sun-dried tomatoes.
- 11Add red pepper flakes and a little bit more oregano.
- 12Pour in about a cup and a half of heavy cream.
- 13Let this simmer and let all the flavors get to know each other.
- 14Toss in the spinach and let it wilt down a little bit.
- 15Add in some parmesan cheese.
- 16Tuck the chicken back into the sauce.
- 17Let this cook for another 5 to 10 minutes, either on the stovetop or in the oven, and let the sauce get nice and thick and creamy.
- 18Squeeze some lemon over top to brighten up the dish.
Ingredients
- chicken
- salt
- garlic powder
- onion powder
- paprika
- oregano
- black pepper
- sun-dried tomato oil
- olive oil
- cherry tomatoes
- 1 whole shallot
- garlic cloves
- 1 bag spinach
- mushrooms
- dry white wine
- red pepper flakes
- 1.5 cup heavy cream
- parmesan cheese
- lemon
Equipment
pancutting boardknifegarlic presssalad spinner
Tips
- Serve with mashed potatoes, polenta, or rice, but do not skip the crusty bread to soak up all the sauce.
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