Ingredients
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- 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
Instructions
- 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