Gone Hiking
Senior Member
MARRY ME CHICKEN
Ingredients:- 10 chicken tenderloins or 5 boneless, skinless chicken breasts (each cut in half)
- Fine salt and pepper, to taste
- ¼ C flour
- 3 T avacado oil, plus more as needed
- 3 T unsalted butter
- 3 garlic cloves, chopped
- 1 T tomato paste
- ½ Tspn oregano
- ¼ Tspn garlic powder
- ¼ Tspn onion powder
- ¼ Tspn red-pepper flakes
- 2 C chicken stock
- ½ C heavy cream
- ½ C grated Parmesan
- ⅓ C sliced sun-dried tomatoes, packed in oil
- 1 can chick peas, drained
- 1 cup spinach
- Spinach or basil, for garnish
Chicken:
1. Season the chicken lightly with salt and pepper, then dredge each in flour and set on a plate.
2. Heat the oil in a large pan over medium-high. Once hot, reduce heat to medium and add the butter. As soon as it melts, add the chicken and cook until golden on one side, about 5 minutes.
3. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Large kitchen tweezers are great for this. Do this in batches, if needed, adding more oil and butter, if needed. Set the chicken aside on a plate.
Sauce:
1. Reduce heat to low, add the garlic and cook, stirring often, until fragrant, for 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano, garlic and onion powders, and red-pepper flakes, and stir in.
2. Increase the heat to medium, add the stock and bring to a simmer, scraping up the fond, until the liquid is reduced by half, about 5 minutes.
3. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes.
4. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and sun-dried tomatoes.
Finishing:
1. Place the chicken back in the pan to warm through, along with the beans and spinach, about 4 minutes. Remove from heat and add fresh spinach or basil on top to garnish.
2. Serve alone, or with pasta or rice to enjoy!