Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 4 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 cups mushrooms (sliced)
- 1/2 cup heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives (sliced)
- Fresh spinach (2 cups)
Instructions
- Combine flour, paprika, thyme, oregano, salt, and pepper in a shallow dish. Season chicken with remaining spices.
- Dredge chicken in the flour mixture until coated; shake off excess.
- Heat olive oil in a non-stick skillet over medium heat. Sear chicken for 3-5 minutes per side until golden brown. Remove from pan.
- In the same skillet, sauté garlic, sun-dried tomatoes, olives, and mushrooms for about 5 minutes.
- Stir in heavy cream, chicken stock, Parmesan cheese, spinach, salt, and pepper; simmer until thickened.
- Return chicken to the skillet and cook until heated through and internal temperature reaches 165°F.
- Adjust seasonings if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: MAIN DISHES
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg