Pollo Cremoso con Tomates Secos y Espinacas

Ingredientes

• 2 pounds chicken breasts ( 4 cutlets)
• 1 Tablespoon olive oil
• 4 Tablespoons butter ( divided)
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 Tablespoons Italian seasoning ( divided)
• 2 cloves garlic ( minced)
• 1/2 cup sun-dried tomatoes ( in oil, drained, chopped)
• 2 Tablespoons flour
• 2 cups whole milk
• 4 cups spinach (fresh )
• 1 cup Parmesan cheese ( grated or shredded)
• 1/2 medium lemon (juiced)
• 16 ounces linguine pasta ( optional)

Preparación

1. 1

   Cook the pasta if using. Reserve 1/2 cup of pasta water to thin the sauce if needed.

2. 2

   Filet the chicken breasts as needed and use a meat mallet to pound the chicken breasts under a layer of plastic wrap, into 1/2-inch thick cutlets, to end up with a total of four 8-ounce chicken cutlets.

3. 3

   Season the chicken liberally on all sides with salt, pepper, and half of the Italian seasoning. Any extra seasoning gets added to the skillet later.

4. 4

   Sear the chicken over medium-high heat for about 5 minutes on each side in 1 Tablespoon of oil and 2 Tablespoons of butter until golden brown. Transfer the chicken to a large plate.

5. 5

   Add the remaining butter, garlic, sun-dried tomatoes, and seasoning to the skillet. Saute for 1 minute.

6. 6

   Add the flour to the skillet. Mix and cook for another minute until all oil has been absorbed. Add the milk slowly while stirring to thicken the sauce, about 5 minutes.

7. 7

   Stir in the Parmesan cheese. Add the spinach and toss to coat. Allow to wilt slightly.

8. 8

   Stir in lemon juice. Add the chicken and juices from the plate back to the skillet and simmer for 5 minutes.

9. 9

   Top with extra Parmesan cheese or sun-dried tomatoes if desired. Add cooked pasta and toss to coat with sauce. Thin with pasta water if a thinner sauce is desired.