Description
A delightful dish combining mushrooms, sun-dried tomatoes, olives, and tender chicken in a creamy sauce.
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons dried thyme (divided)
- 2 teaspoons dried oregano (divided)
- 1 teaspoon sea salt (divided)
- 1 teaspoon freshly ground pepper (divided)
- 1 teaspoon chili flakes (plus more or less to taste)
- 4 boneless skinless chicken breasts (sliced in half)
- 4 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives (sliced)
- 2 cups mushrooms
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese (freshly grated)
- 2 cups fresh spinach
Instructions
- Combine flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
- Season chicken with remaining salt, pepper, oregano, thyme, and chili flakes.
- Dredge chicken in the flour mixture, shaking off excess.
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Cook chicken for 3-5 minutes on each side until seared. Remove and set aside.
- Add remaining olive oil, garlic, sun-dried tomatoes, olives, and mushrooms to skillet. Cook for 3-5 minutes until fragrant.
- Add heavy cream, chicken stock, Parmesan cheese, spinach, and a pinch of salt and pepper. Stir to combine.
- Allow sauce to simmer until thickened. Add chicken back to skillet and cook until it reaches an internal temperature of 165°F.
- Adjust seasonings to taste and serve warm.
Notes
For a twist, substitute chicken with shrimp or tofu. Fresh herbs enhance the flavor remarkably.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian