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1. Whisk together the flour, salt and a few grinds of pepper in a shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside. 2. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until both sides are golden brown. Transfer to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid. Add the garlic and cook, stirring, until the garlic is fragrant. 3. Add the cream cheese and stir until melted. Then pour in the half-and-half. Scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165oF, 15 to 20 minutes. Transfer the chicken to a serving platter filled with pasta. In the same skillet, add the spinach, chicken broth, cover and cook until wilted. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles. 4. Enjoy! 1. In a pie dish, whisk together the flour, salt and pepper. Coat the chicken breasts in the flour mixture. 2. Heat the oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown on one side. Turn the chicken, add the onion and garlic. Cook and stirring the veggies occasionally. 3. Add the wine to the skillet and simmer, scraping up any brown bits, until reduced by half. Add the broth, return to a boil, then reduce the heat and simmer until the chicken is cooked through, 5 minutes more. 4. Two minutes before the chicken is done, add the asparagus to the skillet and cook, stirring occasionally, until just tender. Season with salt and pepper. 5. Remove from heat and stir in the dill, sour cream, and lemon juice. Serve with rice immediately.