Quick enough to whip up on a week night but special enough for company. This dish would be wonderful served with a creamy mash, a side of orzo or oven roasted potatoes. The white wine sauce is smooth and velvety, the chicken is tender and moist. I think this one will definitely make it into your regular rotation!
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- 4 boneless, skinless chicken breasts
- 1 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp Hot Under The Kilt Acadian Cajun seasoning ( sub paprika)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 oz grated parmesan cheese; fresh OR powdered
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 2 oz fresh mushrooms, sliced
- 24 cherry tomatoes, halved
- 1 1/4 cup white wine
- 1 cup 35% cream
- 3 oz cream cheese
- 1 oz parmesan cheese, fresh OR powdered
- 4 oz baby spinach
- Place the chicken breast between 2 pieces of parchment paper and pound flat.
- Combine the flour, garlic powder, Acadian Cajun seasoning ( or paprika), pepper, salt, and grated parmesan, mix well.
- Dredge the chicken in the flour mixture and set aside.
- Heat the olive oil and butter in a sauté pan set over high heat.
- Sauté the chicken until it is cooked through and has reached an internal temperature of 165.
- Remove the chicken from the pan and set aside.
- Add the the garlic, mushrooms, and cherry tomatoes to the pan and cook until the mushrooms begin to brown.
- Deglaze the pan with he white wine, scraping up any browned bits from the bottom. Reduce the wine by 1/3.
- Add the cream and heat through.
- Add the cream cheese and parmesan cheese, stir until melted.
- Add the spinach and cook until it wilts.
- Add the chicken breasts to the sauce and cook until the chicken has warmed through.
- Serve with more parmesan cheese on top if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrees, Chicken, Recipes
I just wondering,did you not put cream cheese in this recipe?
Whoops! All fixed, thanks for pointing this out.
What could you replace the cup of flour with? That is a lot of flour!!
Hi Heather. The flour is just for dredging, You do not put the entire cup into the recipe. Thanks for reaching out.
Sounds delicious, would it change the recipe to much to use a stock instead of the white wine . Thank you and JoAnn for your dedication.
Hi Marguerite. You can absolutely substitute the white wine for stock, it will still be delicious!
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