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Debra Wallace

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Creamy Cheesy Chicken

Graciously shared by Suzanne Miller, my neighbor.


(Makes 4-6 servings)

2 T. olive oil

1 ½ lbs. chicken tenders or cutlets

2 large shallots, chopped

¾ C. chicken broth

1 C. heavy cream

1 tsp. minced fresh oregano

½ tsp. minced fresh thyme

½ C. grated Fontina cheese

½ C. finely grated Parmesan cheese

2 C. roughly chopped fresh baby spinach

½ C. roughly chopped sun-dried tomatoes in oil (drained)

Hot cooked rice or orzo to serve

In a very large skillet, heat the olive oil over medium-high heat.  Sear the chicken for about 3 min on each side, or until browned and just barely pink in the center.  Do this in batches if needed, and remove the chicken to a plate and set aside. 

Return skillet to medium heat, add the shallots and sauté for 2 minutes until they start to become tender.  Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom.  Stir in the heavy cream, oregano and thyme, and heat until the edges of the sauce start to bubble.  Sprinkle in the Fontina and Parmesan cheese and stir until they are melted. Stir in spinach and sun-dried tomatoes and keep at a very low simmer until the spinach is wilted, about 2 minutes.

Return chicken to skillet and allow it to heat through, about 2 minutes.

Service over hot rice or pasta. (I also like it over sautéed spinach myself!)


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