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

Editor’s 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 (don’t crowd them) and cook for 3-4 minutes on
each side, until they’re 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 it’s 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 they’re 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

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