๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ๐˜† ๐—ง๐˜‚๐˜€๐—ฐ๐—ฎ๐—ป ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป

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๐—–๐—ฟ๐—ฒ๐—ฎ๐—บ๐˜† ๐—ง๐˜‚๐˜€๐—ฐ๐—ฎ๐—ป ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป

Made it?

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ
๐Ÿ…1 tbsp. extra-virgin olive oil
๐Ÿ…4 boneless skinless chicken breasts
๐Ÿ…Kosher salt
๐Ÿ…Freshly ground black pepper
๐Ÿ…1 tsp. dried oregano
๐Ÿ…3 tbsp. butter
๐Ÿ…3 cloves garlic, minced
๐Ÿ…1 1/2 c. cherry tomatoes, halved
๐Ÿ…3 c. baby spinach
๐Ÿ…1/2 c. heavy cream
๐Ÿ…1/4 c. freshly grated Parmesan
๐Ÿ…Lemon wedges, for serving

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ
๐ŸฒIn a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.

๐ŸฒIn the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

๐ŸฒStir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.

๐ŸฒServe with lemon wedges.

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