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Creamy Garlic Parmesan Chicken

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  • 1 1/2 lbs chicken breast 4 small fillets

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 tablespoons all purpose flour

  • 3 tablespoons unsalted butter divided

  • 6 cloves garlic minced

  • 5 ounces sun dried tomatoes packed in oil

  • 1 1/2 cups heavy cream

  • 3 cups baby spinach loosely packed

  • 1/2 cup parmesan cheese freshly grated


  • Season chicken with salt, pepper, and flour.

  • In a large skillet, add 2 tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 4-5 minutes, or until golden on each side. Transfer to a plate.

  • Add the remaining butter and cook the garlic until fragrant. Add the sun dried tomatoes then reduce the heat to low. Add the heavy cream and bring to a simmer.

  • Add the spinach and parmesan cheese and continue to simmer until the parmesan cheese has melted.

  • Add the chicken back into the pan and serve immediately.

Notes TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and drizzle the sauce around it. Store it in the freezer for up to two months. TO REHEAT: Reheat in the microwave at 10-second intervals until the chicken is heated through. You can also reheat the chicken in a non-stick skillet.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 5g | Protein: 27g | Fat: 27g | Sodium: 548mg | Potassium: 581mg | Fiber: 1g | Vitamin A: 2492IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg | NET CARBS: 4g

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