Chicken with creamy sun dried tomato parmesan sauce
- 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts — 12 oz or 350 grams each)
- 1 teaspoon salt (adjust to your tastes)
- 3/4 teaspoon black cracked pepper (adjust to your tastes)
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 3 tablespoons reserved sun dried tomato oil or olive oil, divided
For The Sauce:
- 2 tablespoons minced garlic 6 cloves
- 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
- 3 cups spinach
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley to serve
- Season chicken with salt, pepper, paprika and onion powder.
- 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.
- 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.
- 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.
- 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.
- Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.Recipe Notes
- 1/2 cup white wine (allow to reduce to half after adding in the garlic)
- 1 cup sliced mushrooms (with the sun dried tomatoes)
- 2 teaspoons Italian seasoning (after the parmesan cheese)