MSGID: 1:396/45.0 6775a1b2   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Marry Me Chicken   
    Categories: Poultry, Vegetables, Herbs, Dairy, Cheese   
         Yield: 5 Servings   
       
       1/4 c  A-P flour   
       1/2 ts Salt   
       1/4 ts Black pepper   
         2 lb Chicken breast cutlets   
         2 tb Oil   
         1 tb Butter   
         3 cl Garlic; minced   
       3/4 c  Chicken stock   
       1/3 c  Sun-dried tomatoes; in thin   
              - strips   
       1/2 ts Red pepper flakes   
       1/4 ts Oregano   
       1/4 ts Thyme   
       3/4 c  Heavy cream; warmed   
     1 1/2 c  Fresh baby spinach; washed,   
              - dried   
         1 c  Fresh grated Parmesan   
              - cheese; more for garnish   
              Chopped fresh basil;   
              - garnish   
       
     Editor’s Tip: You can use a grater to mince garlic!   
        
     COAT THE CHICKEN: Whisk together the flour, salt and   
     pepper in a large, shallow dish. Dredge the chicken   
     cutlets one at a time, coating both sides of each cutlet   
     completely in flour.   
        
     COOK THE CHICKEN: Heat a large, nonstick skillet over   
     medium-high heat and add in the oil. Add 2-3 cutlets to   
     the pan (don’t crowd them) and cook for 3-4 minutes on   
     each side, until they’re lightly browned and cooked   
     through. Move the chicken to a plate. Continue cooking   
     the rest of the cutlets. Hold the cooked chicken aside.   
        
     BEGIN THE SAUCE: Reduce the heat under the skillet to   
     medium, and add the tablespoon of butter to the pan.   
     When it’s melted, add the minced garlic and saute for 30   
     seconds to a minute until fragrant but not burned. Pour   
     in the chicken stock, and stir in the sliced sun-dried   
     tomatoes, red pepper flakes, oregano and thyme. Simmer   
     the mixture for a minute.   
        
     ADD CREAM, SPINACH & CHEESE Pour the warmed heavy cream   
     into the pan. Simmer the sauce for about 5 minutes,   
     stirring occasionally. Add in the baby spinach and   
     grated Parmesan. Stir the sauce gently for another   
     minute or so until the spinach wilts.   
        
     RETURN CHICKEN TO PAN: Slide the cooked chicken cutlets   
     into the sauce, and let them simmer for 3-4 minutes,   
     spooning sauce over them, until they’re warmed through.   
        
     SERVE: Place the chicken cutlets on plates and spoon   
     sauce over them. Sprinkle grated Parmesan and chopped   
     basil over the tops and serve immediately.   
        
     Nancy Mock, Horse Apple Vermont   
        
     Makes 4 - 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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