chicken in the fridge

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By

@carbzer0

View in original language

(Português)

10 min(s)

1 servings

Ingredients

• Chicken breast | 2 unit(s)
• Butter | 3 tablespoon
• Oregano | 1 teaspoon
• medium chopped onion | 1 unit(s)
• Minced Garlic | 4 unit(s)
• small jar of sun-dried tomatoes, drained of oil and chopped | 1 unit(s)
• Chicken Broth | 1/2 cup
• Fresh cream | 1/2 cup
• Grated Parmesan Cheese | 1/3 cup
• Spinach | 1 cup

Recipe

1. Season the chicken with salt, pepper and 1/2 teaspoon of oregano on both sides.
2. In a large skillet, melt 2 tablespoons of butter with a little oil from the sun-dried tomatoes over medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side until browned. Transfer to a plate and set aside.
3. To make the sauce, add the remaining butter to the same pan. Cook the onion, garlic, ½ teaspoon of oregano and sun-dried tomatoes. Slowly add the chicken stock, fresh cream and Parmesan cheese and mix until smooth while simmering for 2-3 minutes. Adjust the seasoning with salt and pepper.
4. Add the spinach to the mixture and continue cooking until wilted. Add the chicken back to the pan and reheat for 2-3 minutes. Serve immediately, garnished with fresh chopped parsley. Appreciate!

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