Directions
- 1Season the chicken with salt and pepper.
- 2Coat the chicken with cornstarch.
- 3Pan-fry the chicken on each side until golden brown and set aside.
- 4Melt some butter in a pan.
- 5Stir in onion, garlic, sun-dried tomatoes; season with salt and pepper.
- 6Cook until fragrant for 2 minutes.
- 7Add in chicken stock, heavy cream, garlic powder, smoked paprika, Italian seasoning, and Dijon mustard.
- 8Add Parmesan cheese.
- 9Simmer the sauce until it thickens.
- 10Add spinach and cook until it is beginning to wilt.
- 11Add the chicken back and baste the chicken with the sauce.
- 12Serve with hot steamed rice and garnish.
Ingredients
- 2 chicken
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 tbsp corn starch
- 2 tbsp butter
- 0.5 cup onion
- 2 cloves garlic
- 0.5 cup sun-dried tomato
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp Dijon mustard
- 0.25 cup Parmesan cheese
- 1 cup spinach
Equipment
frying panbowlwooden spoontongs
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