Subj : 2024's Top 10 Recipes 08
To   : All
From : Dave Drum
Date : Wed Jan 01 2025 14:12:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marry Me Chicken
 Categories: Poultry, Vegetables, Herbs, Dairy, Cheese
      Yield: 5 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  Fresh grated Parmesan
           - cheese; more for garnish
           Chopped fresh basil;
           - 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.
  
  Nancy Mock, Horse Apple Vermont
  
  Makes 4 - 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The art of living well: make good use of chilies.
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