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!
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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