Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
7
Low
Nutrition per serving
Calories653.3 kcal (33%)
Total Fat43.1 g (62%)
Carbs8.1 g (3%)
Sugars4.3 g (5%)
Protein57 g (114%)
Sodium764.4 mg (38%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
4boneless skinless chicken breast halves
½ teaspoonsalt
½ teaspoonpepper
¼ cupall-purpose flour
optional
1 tablespoonbutter
1onion
small, halved and sliced
2garlic cloves
minced
¼ cupchicken broth
1 cupheavy whipping cream
1 cupgrated parmesan cheese
divided
¾ teaspoongarlic powder
2 cupsfresh baby spinach
⅓ cupsun-dried tomatoes
julienned, soft, not packed in oil
Instructions
Step 1
In a large skillet, heat oil over medium heat. Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off excess. Brown chicken on both sides; remove from pan. In the same skillet, melt butter. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer.
Step 2
Add broth; bring to a boil, stirring to loosen browned bits from pan. Stir in cream, 1/2 cup Parmesan cheese and garlic powder; cook over medium-low heat until sauce begins to thicken, about 5 minutes.
Step 3
Return chicken to pan; add spinach, tomatoes and remaining 1/2 cup Parmesan. Cook, covered, until spinach is wilted and a thermometer inserted in chicken reads 165°, 13-15 minutes.
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