Chicken breast with sun-dried tomato, cheese and spinach sauce
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 2 chicken breasts
- 1 cup fresh spinach
- 1 medium-sized onion, sliced
- 4 cloves of garlic
- 4 oz. sun-dried tomato
- 0.5 cup chicken stock
- 0.5 cup thick cream
- 0.3 cup Parmesan cheese
- 3 tbsp GOYA® Puro Olive Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
PREPARATION
1
The first thing we’re going to do is season the chicken breasts with salt, pepper and a 1/2 teaspoon of oregano.
2
We than add 2 tablespoons of GOYA® Puro Olive Oil to a pan and when it’s hot we add the chicken breasts and seal on both sides. Remove and put to one side.
3
In the same pan, cook the sliced onion along with the minced garlic and sun-dried tomato on a medium-high heat.
4
Turn the heat down to the minimum and add the chicken stock along with the cream and Parmesan cheese. Season and add the oeganor that's left. Cook everything for 2 or 3 minutes or until you have a creamy sauce.
5
Finally, add the spinach to the sauce and stir with a wooden spoon so all the ingredients are well incorporated.
6
Add the chicken breasts and cook until they are well done, and the chicken stock has almost fully reduced. ¡Buen provecho!
