Subj : 2024's Top 10 Recipes 08
To   : All
From : Dave Drum
Date : Wed Jan 01 2025 02:12 pm

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

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