This dish is a great simple weeknight dinner. Everything is made in one pan and it feels slightly healthy with the tomatoes and spinach. You could remit the cream or switch to half and half if you're trying to reduce calories. This is great served with potatoes or rice. I did some potatoes roasted in chicken stock.
1 Tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 Tbsp. butter
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
3 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Lemon wedges, for serving
1. In a
skillet over medium heat, heat oil. Add chicken and season with salt, pepper,
and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove
from skillet and set aside.
2. In the
same skillet over medium heat, melt butter. Stir in garlic and cook until
fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper.
Cook until tomatoes are beginning to burst then add spinach and cook until
spinach is beginning to wilt.
3. Stir
in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low
and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to
skillet and cook until heated through, 5 to 7 minutes.
4. Serve
with lemon wedges.
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