This came out great and will definitely be making again.
This recipe would make 2 chicken breasts. If you like more sauce, simply add more of the cream to it.
Full video here:
1 TBS extra-virgin olive oil
2 boneless skinless chicken breasts
Salt and pepper to taste
1 tsp dried oregano
3 TBS butter
3 tsp minced garlic
1 1/2 C cherry tomatoes, cat in halves
10 oz bag frozen spinach
1/2 C heavy cream
1/4 C freshly grated Parmesan or Romano
Lemon wedges, for serving
If the chicken breast is very large, slice in half for speedier cook time.
Heat oil in non-stick pan. Season with salt, pepper, and oregano. Cook about 8 minutes per side or until just done. Remove and set aside.
Melt butter and cook garlic about 1 minute. Add the tomatoes and season with salt and pepper. Cook for about 5 minutes on a medium heat until just starting to wilt. Add spinach and cook until 5 minutes more.
Stir in heavy cream and cheese and bring mixture to a simmer. Cook for 3 minutes.
Return chicken to skillet and cook until heated through.
Take the opportunity to connect and share this video with your friends and family if you find it useful.