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chicken in the fridge
🇧🇷Brazil
•View in original language
(Português)
10 min(s)
1 servings
Carbzer0
@carbzer0- Ingredients
- Recipe
- Chicken breast2 unit(s)
- Butter3 tablespoon
- Oregano1 teaspoon
- medium chopped onion1 unit(s)
- Minced Garlic4 unit(s)
- small jar of sun-dried tomatoes, drained of oil and chopped1 unit(s)
- Chicken Broth1/2 cup
- Fresh cream1/2 cup
- Grated Parmesan Cheese1/3 cup
- Spinach1 cup
- Season the chicken with salt, pepper and 1/2 teaspoon of oregano on both sides.
- In a large skillet, melt 2 tablespoons of butter with a little oil from the sun-dried tomatoes over medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side until browned. Transfer to a plate and set aside.
- To make the sauce, add the remaining butter to the same pan. Cook the onion, garlic, ½ teaspoon of oregano and sun-dried tomatoes. Slowly add the chicken stock, fresh cream and Parmesan cheese and mix until smooth while simmering for 2-3 minutes. Adjust the seasoning with salt and pepper.
- Add the spinach to the mixture and continue cooking until wilted. Add the chicken back to the pan and reheat for 2-3 minutes. Serve immediately, garnished with fresh chopped parsley. Appreciate!
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