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Serve over pasta, rice, or with crusty bread to soak up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
For a lighter version, substitute half-and-half for heavy cream.
Variations:
Swap baby spinach with kale or Swiss chard for a different green.
Add mushrooms sautéed with garlic for extra earthiness.
For a spicy kick, include a pinch of red pepper flakes when cooking garlic.
FAQ:
Can I use frozen chicken breasts?
Yes, just thaw completely before cooking for even results.
What can I substitute for sun-dried tomatoes?
Roasted red peppers or fresh cherry tomatoes work well for a similar sweet and tangy flavor.
Is it necessary to pound the chicken?
Pounding ensures even cooking and tender meat but can be skipped if breasts are already uniform in thickness.
Can I prepare the sauce in advance?
Yes, prepare the sauce up to 24 hours ahead, then gently reheat and add the spinach before serving.
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