CREAMY ITALIAN CHICKEN ALFREDO
Chicken filets - cheese - spinach and cream all in one skillet
Ingredients
- Olive oil
- 2 large boneless skinless chicken breasts or 4 small breasts
- salt and pepper to taste
- 1 tsp. garlic powder
- 1 tbsp. butter
- 1/2 cup dry white wine or chicken broth
- 1/2 cup sun dried tomatoes
- 1/3 cup freshly grated parmesan cheese
- 1 cup heavy cream
- 2 cups coarsely chopped fresh spinach or more if you want
- 2 tbsp. chopped fresh basil or 1 tablespoon dried
Instructions
- Put a large skillet on at medium high and eyeball enough olive oil to cover the bottom.If you are going with 2 large chicken breasts slice them in half horizontally so that you wind up with 4 filets - or if your chicken breasts are small use four of them.
- Sprinkle salt pepper and garlic powder on both sides of the filets and lay them out in the skillet. Cook them about 3-4 minutes a side until the juices run clear or they read 165°F on a meat thermometer. Then remove them to a dish that will catch the drippings. Now add the wine - or chicken broth - and the butter to the skillet and with a wooden spoon deglaze the skillet. Bring the liquid up to a simmer and put in the sun-dried tomatoes. Spread them out and let them cook a little.
- Now add the cream and the parmesan cheese. Bring it up to a simmer. Put the chicken and the drippings back in the skillet. Now put the spinach and the basil into the pan and mix everything together. When the cream starts to simmer turn the filets over a few times getting them heated back up.
- Serve it up! Some pasta goes along real nice.
Nutrition
Calories: 287kcalCarbohydrates: 6.6gProtein: 2.6gFat: 26.4gSaturated Fat: 15.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7.4gTrans Fat: 0.1gCholesterol: 75.2mgSodium: 78.6mgPotassium: 308.6mgFiber: 0.9gSugar: 2.1gVitamin A: 1143.8IUVitamin C: 14.4mgCalcium: 50.3mgIron: 0.6mg
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