Creamy Parmesan Chicken with Sun-Dried Tomatoes

Ingredients

• 2 Chicken breasts (Cut into pieces)
• 150 g Sun-dried tomatoes (Cut into pieces; reserve some of their oil for cooking)
• 1 Onion (Thinly sliced)
• 2 poignée Baby spinach
• 20 cl Heavy cream
• 15 cl Chicken stock (The transcript also mentions a little white wine, but the written recipe specifies stock only.)
• 100 g Parmesan (Grated or shaved to make it easier to incorporate)
• Salt (Season to taste)
• Pepper (Season to taste)
• Fresh basil (A few leaves, to finish)
• Sun-dried tomato oil (A little, for searing the chicken)

Steps

1. 1

   Cut the chicken breasts into pieces. Thinly slice the onion and cut the sun-dried tomatoes into pieces.

2. 2

   Heat a little sun-dried tomato oil in a large skillet. Add the chicken and sear until well browned.

3. 3

   Add the sliced onion and sun-dried tomatoes. Sauté for a few minutes.

4. 4

   Pour in the chicken stock to deglaze the skillet.

5. 5

   Add the heavy cream and baby spinach. Cover and simmer for 10 minutes.

6. 6

   Add the Parmesan, then season with salt and pepper.

7. 7

   Continue reducing over low heat for an additional 10 minutes, stirring regularly, until the sauce is very creamy.

8. 8

   Finish with a few fresh basil leaves and serve with your choice of side dish, such as vegetables, rice, pasta, or potatoes.

Notes

The audio transcript mentions white wine and olive oil, unlike the written recipe, which specifies sun-dried tomato oil and chicken stock; the written version was followed. The quantities of salt, pepper, oil, and basil are not specified. The side dish is left to your choice and is not included in the ingredients.

Nutrition per serving

• dinner
• main course
• one-pot
• chicken
• creamy
• quick
• gluten-free