Ingredients
1 tbsp.
extra-virgin olive oil
4
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp.
dried oregano
3 tbsp.
butter
3
cloves garlic, minced
1 1/2 c.
cherry tomatoes halved
3 c.
baby spinach
1/2 c.
heavy cream
1/4 c.
freshly grated Parmesan
Lemon wedges, for serving
How to:
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.- Stir in heavy cream and parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through 5 to 7 minutes.
Serve with lemon wedges.
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