Marry Me Chicken By Diane Morrissey
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 pounds chicken breast cutlets
2 tbls canola oil
1 tbls butter
3 cloves garlic, minced
1 cup chicken stock
1/2 cup sun-dried tomatoes, sliced into thin strips
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
1 cup heavy cream
1 6oz bag baby spinach
1 cup freshly grated Parmesan cheese
Combine the flour, salt and pepper and coat the chicken breasts.
Heat a large, nonstick skillet over medium-high heat and add in the oil. Add 2-3 cutlets to the pan, being careful not to overcrowd and cook for 3-4 minutes on each side or 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.
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 or until just aromatic. Pour in the chicken stock, and stir in the sliced sun-dried tomatoes, red pepper flakes and Italian seasoning. Simmer the sauce for a few minutes.
Pour the 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.
Add the cooked cutlets into the sauce, and let them simmer for 3-4 minutes, spooning sauce over them, until they're warmed through.