• T.O.H. Daily Recipe - 366

    From Dave Drum@1:2320/105 to All on Wed Feb 14 15:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Marry Me Chicken
    Categories: Poultry, Vegetables, Herbs, Dairy, Cheese
    Yield: 5 servings

    1/4 c A-P flour
    1/2 ts Salt
    1/4 ts Black pepper
    2 lb Chicken breast cutlets
    2 tb Oil
    1 tb Butter
    3 cl Garlic; minced
    3/4 c Chicken stock
    1/3 c Sun-dried tomatoes; in thin
    - strips
    1/2 ts Red pepper flakes
    1/4 ts Oregano
    1/4 ts Thyme
    3/4 c Heavy cream; warmed
    1 1/2 c Fresh baby spinach; washed,
    - dried
    1 c Fresh grated Parmesan
    - cheese; more for garnish
    Chopped fresh basil;
    - garnish

    EditorrCOs Tip: You can use a grater to mince garlic!

    COAT THE CHICKEN: Whisk together the flour, salt and
    pepper in a large, shallow dish. Dredge the chicken
    cutlets one at a time, coating both sides of each cutlet
    completely in flour.

    COOK THE CHICKEN: Heat a large, nonstick skillet over
    medium-high heat and add in the oil. Add 2-3 cutlets to
    the pan (donrCOt crowd them) and cook for 3-4 minutes on
    each side, until theyrCOre lightly browned and cooked
    through. Move the chicken to a plate. Continue cooking
    the rest of the cutlets. Hold the cooked chicken aside.

    BEGIN THE SAUCE: Reduce the heat under the skillet to
    medium, and add the tablespoon of butter to the pan.
    When itrCOs melted, add the minced garlic and saute for 30
    seconds to a minute until fragrant but not burned. Pour
    in the chicken stock, and stir in the sliced sun-dried
    tomatoes, red pepper flakes, oregano and thyme. Simmer
    the mixture for a minute.

    ADD CREAM, SPINACH & CHEESE Pour the warmed heavy cream
    into the pan. Simmer the sauce for about 5 minutes,
    stirring occasionally. Add in the baby spinach and
    grated Parmesan. Stir the sauce gently for another
    minute or so until the spinach wilts.

    RETURN CHICKEN TO PAN: Slide the cooked chicken cutlets
    into the sauce, and let them simmer for 3-4 minutes,
    spooning sauce over them, until theyrCOre warmed through.

    SERVE: Place the chicken cutlets on plates and spoon
    sauce over them. Sprinkle grated Parmesan and chopped
    basil over the tops and serve immediately.

    Nancy Mock, Horse Apple, Vermont

    Makes 4 - 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


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