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Chicken with Pecorino Cream Sauce
Chicken with Pecorino Cream Sauce
Pecorino Romano is a well known and distinctive Tuscan cheese made from 100% sheep’s milk. Here, the stronger flavor of Pecorino Romano is balanced with an equal amount of Parmesan to create a flavorful cream sauce that isn’t overwhelming.
Ingredients
- 2 lbs chicken breast boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic large, smashed
- ¾ cup half and half
- 1 cup chicken broth preferably organic
- 2 tablespoon dried oregano
- 1/3 cup Pecorino Romano cheese freshly grated
- 1/3 cup Parmesan cheese freshly grated
- ½ cup sun dried tomatoes chopped
- 1½ cup baby spinach
- sea salt to taste
- black pepper to taste
Instructions
- Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
- Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
- Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
- Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
- Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
- Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 353kcal (18%)Carbohydrates: 8g (3%)Protein: 39g (78%)Fat: 18g (28%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mg (37%)Sodium: 349mg (15%)Potassium: 1009mg (29%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 946IU (19%)Vitamin C: 9mg (11%)Calcium: 138mg (14%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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