- 2 large chicken breasts(about 24 ounces)
- 3tablespoons flour
- 1tsp EACH salt, garlic powder, onion powder
- 1/2tsp EACH pepper, paprika
- 2tablespoons Danish Creamery Butter
- 2tablespoons olive oil
- 1tablespoon Danish Creamery Butter
- 1pint cherry tomatoeshalved
- 1 shallot, minced
- 4cloves garlicminced
- 1/4teaspoon red pepper flakes
- 1 1/2cups low sodium chicken broth
- 1tablespoon cornstarch
- 1cup heavy creamor evaporated milk + 1 tsp cornstarch
- 1teaspoon dried parsley, dried basilor 1 TBS EACH fresh
- 1/2tsp EACH dried oregano, dried thyme
- 1/4tsp EACH salt, pepper
- 1/3cup finely grated fresh Parmesan cheese
- 4cups baby spinach
Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
Reduce heat to medium and add one tablespoon butter. One melted, add tomatoes, shallots, garlic and red pepper flakes and sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by all of the sauce seasonings.
Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until thickened, about 5 minutes.
Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, about 2 minutes. Stir spinach into the sauce and cook 1-2 minutes, just until wilted.
Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired. Serve over mashed potatoes, pasta, spaghetti squash, zucchini noodles, rice, cauliflower rice or cauliflower mash.