4 small or 2 large boneless skinless chicken breasts
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
For the cream sauce:
2 cloves garlic minced
1shallotdiced
1/3cupdiced bacon
1 cupheavy cream or milk
1/2 cup chicken broth
1/3cup grated Parmesan cheese
2cupsspinach
1/3cuproasted red peppers
freshly chopped parsleyfor garnish
grated or shaved Parmesanfor garnish
Instructions
Preheat oven to 400°F.
Season chicken with salt and pepper.
Heat a large, oven proof pan or skillet over medium high heat. Cook the chicken about 3 minutes, until golden brown on one side. Flip and cook the other side for an additional 3 minutes. Transfer the chicken to a plate. Don't worry if the chicken isn't cooked completely through, it will finish cooking in the oven.
Add the garlic and shallots to the skillet with the chicken juices and cook for one minute, stirring frequently. Add the bacon and cook until slightly crispy. Pour in the cream, chicken broth and Parmesan. Stir to combine and simmer until slightly thickened, about 2 to 3 minutes.
Add the spinach and red peppers and cook until spinach is melted. Add the chicken back into the pan and drizzle the sauce over the chicken. Allow to simmer for an additional 2 minutes.
Place the skillet in the oven for 5 to 8 minutes, or until the chicken is completely cooked through.
Garnish with fresh parsley and shaved Parmesan, if desired. Serve over rice, pasta or with steamed vegetables.
Notes
Serve this recipe with rice, quinoa or steamed vegetables.