Marry Me Chicken
Rating
The same delicious creamy chicken with sundried tomatoes is made healthier with less fat and added spinach.
Ingredients
- ¼ cup sundried tomatoes in oil, drained and chopped
- ▢2 8-ounce boneless skinless chicken breasts, 1 lb total
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup all purpose flour, or gluten-free flour mix
- 1½ tablespoons olive oil, divided (I used oil from the sundried tomatoes)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 4 cups baby spinach, packed
- 1½ ounces reduced-fat cream cheese, (3 tablespoons)
- ¾ cup chicken broth
- 3 tablespoons half-and-half
- ¼ teaspoon dried oregano
- pinch of red pepper flakes, adjust to your taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Begin by pounding the chicken breasts to an even thickness (about ½-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining ½ tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is well combined.
- Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
- Sprinkle with grated Parmesan cheese and serve.
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