Chicken with pecorino cream sauce

 

Chicken with Pecorino Cream sauce

Adapted from recipesandme.com

Ingredients

2 pounds boneless, skinless chicken breasts, pounded to a uniform thickness
2 tablespoons olive oil
5 garlic cloves, minced

1 cup chicken broth
¾ cup half and half
2 teaspoons dried oregano
⅓ cup Pecorino Romano, grated
⅓ cup oil-packed sun-dried tomatoes, chopped
1½ cup spinach leaves

Method

Cut pounded chicken into smaller cutlet-size pieces. Sprinkle with salt and pepper. Set aside.

Heat oil in large skillet over medium heat. Add garlic and cook until golden. Remove and set aside.

Increase heat to medium high and add chicken. Cook until golden brown on each side. Remove from skillet and set aside.

Reduce heat to medium and add broth and half and half to skillet. Add cheese and whisk until melted. Add sun-dried tomatoes and spinach. Simmer until spinach wilts. Add chicken and juices back to the skillet along with reserved garlic and cook for another 5 minutes or so or until chicken is heated through.

Rating: It didn't pack quite as much flavor punch as I'd hoped, but it's fine enough and fairly pantry-friendly. Serve it with quinoa or couscous to soak up some sauce.