Ingredients
2 lbs @goodranchers chicken breast
1 large onion, diced
6 garlic cloves, minced
1 cup roma tomatoes, diced
1 ½ cup vegetable broth
1 ½ cup heavy cream
2 tbsp flour (for the sauce)
1 cup flour (for dredging)
1 container (8 oz) fresh spinach, chopped
1 tbsp Italian seasoning
1 tbsp salt (to your taste)
1 tsp pepper
2 tbsp olive oil for cooking
Directions
Step 1
Pound your chicken breasts to about 1/2 inch thick.
Step 2
Mix together flour, Italian seasoning, salt, and pepper. Coat your chicken breasts on both sides. Shake off excess flour and let sit until the rest are coated.
Step 3
Heat olive oil in a pan and begin frying chicken for about 5 minutes on each side until light golden brown on both sides. Set aside once done.
Step 4
There should be enough olive oil left in the pan, but feel free to add another few drops. Add in onions, cook until softened. Add in tomatoes, cooking for another minute. Add your garlic. Cook until fragrant. Add in your broth and cream. Stir to combine.
Step 5
Once combined and heated through add in your flour. Whisk constantly for a few minutes until fully combined. Bring to a simmer to allow it to thicken.
Step 6
After it has thickened, add in your spinach. Stir to combine until it wilts down.
Step 7
Lay some sauce on a plate. Place your chicken on top, and then top chicken with more sauce. Serve alongside some freshly steamed vegetables or potatoes or rice.
