| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
|
Ingredients
- 1 lbs Chicken Breast halved lengthwise)
- 1 teaspoon Kosher Salt plus 1/4 teaspoon
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon fresh black pepper
- 1/4 cup All-purpose Flour or gluten-free flour mix
- 1 1/2 tablespoons Extra Virgin Olive Oil divided
- 1/3 cup chopped shallots
- 2 cloves Garlic minced
- 1/3 cup diced red bell pepper
- 9 ounces fresh baby spinach from two bags
- 2 ounces 1/3 less fat cream cheese I like Philadelphia
- 3/4 cup Chicken Broth
- 3 tablespoons half & half cream
- 1/4 cup grated Parmesan cheese divided
Ingredients
|
Instructions
- Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.
- Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.
- In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
- Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.
- Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.
Recipe Notes