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Smothered Chicken with Spinach, Olives & Sun Dried Tomatoes

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Course: Main Course
Cuisine: Italian
Keyword: chicken
Cook Time: 20 minutes
20 minutes
Total Time: 40 minutes
Author: Meggen

Ingredients

  • 2 unit chicken breasts sliced in half lengthwise
  • 4 cups fresh spinach washed
  • ½ cup Nicoise Olives
  • ¼ cup sun dried tomatoes slivered
  • 1 cup whole cherry tomatoes
  • 2 unit garlic cloves sliced thin
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream OR can coconut milk
  • 1 cup All Purpose flour
  • 1 tsp Kosher salt
  • ½ tsp white pepper
  • ¼ tsp garam masala
  • ½ tsp paprika
  • 2 oz goat cheese
  • olive oil
  • 1 Sprig of Rosemary
  • 2 TBSP toasted pine nuts optional

Instructions

  • On a large dinner plate, combine flour and spices- salt, white pepper, garam masala & paprika. Dredge each chicken breast in the flour. Set adside. Throw away any extra flour.
  • In a large skillet, heat 2 TBSP of olive oil on medium high heat until just shimmering. Brown the chicken on both sides for about 2 minutes per side. It will not be cooked through. Do not try to flip the chicken until it releases easily from the pan. This will tear the chicken and remove the coating. Set chicken aside on a clean plate to rest.
  • In the chicken juices, stir the garlic in the pan and cook for 1 minute. add in the sun dried tomatoes and olives. Cook for 2-3 minutes. Deglaze the pan with the chicken broth stirring to loosen the brown bits off the bottom of the pan. Add in the rosemary sprig.
  • Gently fold in the cream or coconut milk. Nestle the chicken and the juices on the plate back into the pan. Bring the sauce to a boil then immediately reduce heat to a simmer and cover cooking for another 7-8 minutes.
  • Remove the cover and stir in the cherry tomatoes, spinach and dollops of goat cheese. Cook until spinach wilts down- about 2-3 minutes. Sprinkle with pine nuts. Serve with the vegetables and spoonfuls of the cream sauce.