Ingredients:
Large boneless and skinless chicken breasts 700g
Salt 1 teaspoon
Black cracked pepper 3/4 teaspoon
Paprika 1.5 teaspoons
Onion powder 1.5 teaspoons
Sun dried tomato oil or olive oil, divided 3 teaspoons
For The Sauce:
Minced garlic 2 tablespoons (6 cloves)
Jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking) 5 oz 150g
Dijon mustard 1 teaspoon
Heavy or thickened cream (or evaporated milk for lower calorie/fat) 1.5 cups
Spinach 3 cups
Fresh grated Parmesan cheese 1/2 cup
Fresh chopped parsley to serve 2 tablespoons
Instructions:
1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
TIPS:
Optional add-ins:
1/2 cup white wine (allow to reduce to half after adding in the garlic)
2 teaspoons Italian seasoning (after the parmesan cheese)
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