MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marry Me Chicken
 Categories: Poultry, Vegetables, Herbs, Dairy, Cheese
      Yield: 4 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  Parmesan cheese; fresh
           - grated; more for garnish
           Fresh basil; chopped,
           - 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.

  Recipe by Nancy Mock, Horse Apple, Vermont

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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