Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken tenders or 4 boneless skinless breasts
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 cup frozen chopped spinach (thawed and water squeezed out -OR- 2 cups fresh baby spinach)
  • 2 tbsp flour
  • 1/4 cup chopped fresh basil -OR- 2 tsp dried
  • 1 cup light cream or half-and-half (see NOTES)
  • 1 small head roasted mashed garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp grated Romano or Parmesan cheese

Instruction

  • Sprinkle chicken pieces with the 1/2 tsp salt and 1/8 tsp pepper. Let it sit for about 5 minutes.
  • Place the flour in a small bowl. Slowly whisk in the cream so there are no lumps. Stir in remaining sauce ingredients and set aside.
  • Heat the olive oil in a large skillet. Brown the chicken on all sides; remove from pan.
  • Pour the sauce into the hot pan and whisk until sauce begins to bubble. Add the spinach and cook for about 1 minute.
  • Add the chicken back to the pan, cover and cook for 10 minutes.