Marry Me Chicken
Servings 2
Equipment
- Large skillet
- Meat Thermometer
Ingredients
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts, trimmed of excess fat
- Sea salt and freshly cracked pepper to taste
- 2 tbsp butter
- 1 medium shallot minced
- 3 large cloves garlic minced
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tsp tomato paste
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup sun-dried tomatoes in oil drained well and chopped
- ¼ cup Parmesan cheese finely grated
- 2 cups baby spinach
- ¼ cup fresh basil chopped
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.
- Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.
- Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.
- Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, for 1 minute.
- Deglaze with the chicken broth, scraping up all the bits from the skillet.
- Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
- Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.
- Top with fresh basil and more parmesan, if desired. Serve and enjoy.