Marry Me Chicken Recipe

Ingredients

• 1/4 cup sundried tomatoes in oil (drained and chopped)
• 2 8-ounce boneless skinless chicken breasts (halved lenghtwise, 1 lb total)
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup all purpose flour (or gluten-free flour mix)
• 1 1/2 tbsp olive oil (divided (I used oil from the sundried tomatoes))
• 1 small shallot (minced)
• 2 clove garlic (minced)
• 1 tsp tomato paste
• 4 cup baby spinach (packed)
• 1 1/2 oz reduced-fat cream cheese ((3 tablespoons))
• 3/4 cup chicken broth
• 3 tbsp half-and-half
• 1/4 tsp dried oregano
• pinch red pepper flakes (adjust to your taste)
• 2 tbsp grated Parmesan cheese

Instructions

1. Begin by pounding the halved chicken breasts to an even thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
2. Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
4. Stir in the tomato paste and cook for another 1-2 minutes.
5. Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
6. Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is well combined.
7. Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
8. Sprinkle with grated Parmesan cheese and serve.