Pepperoncini Chicken Spinach (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts (large)
02 -
1/3 cup all-purpose flour
03 -
Lemon pepper seasoning
04 -
2 tbsp olive oil
→ Sauce
05 -
3 cloves garlic, finely chopped
06 -
½ cup white wine (dry)
07 -
3 tbsp butter
08 -
¾ cup chicken stock
09 -
1 chicken bouillon cube
10 -
3 cups spinach leaves (fresh)
11 -
3 tbsp flour
12 -
1 ¼ cups half milk/half cream (half and half)
13 -
3 tbsp softened cream cheese
14 -
¾ cup grated Parmesan cheese
15 -
1-2 tbsp lemon juice (optional)
→ Seasonings
16 -
½ tsp dry oregano
17 -
½ tsp basil (dried)
18 -
1 tsp parsley
19 -
½ tsp mustard powder
# Instructions:
01 -
In a big measuring cup (one with a pouring spout is easiest), combine the chicken stock, bouillon cube, half and half, and dried herbs. Set it aside and measure out the rest of your ingredients.
02 -
Lay the chicken slices flat and cut each breast into two thinner pieces. Cover them with plastic wrap and pound to about ½ inch thick using the ridged side of a mallet. Dry the surface with paper towels, season both sides with lemon pepper, then coat lightly in flour and shake off the extra.
03 -
Warm up the olive oil in a big pan over medium-high heat. Cook the chicken in batches, around 4-5 minutes on each side, until they’re golden brown. Remove and set aside.
04 -
Turn the heat to medium and add the wine, butter, and garlic to the pan. Use a silicone spatula to scrape up anything stuck to the bottom or sides. Simmer for around 4 minutes, letting it reduce by half.
05 -
Stir in the flour and keep going for a minute or two. Gradually pour in splashes of the chicken stock mix while stirring nonstop. Bring it to a low boil, then turn the heat down to simmer.
06 -
Add the softened cream cheese and stir until it blends in easily. Slowly sprinkle in the Parmesan cheese while stirring. Toss in the spinach and let it wilt—this should take about a minute or two.
07 -
Put the chicken back in the skillet along with any juices. Scoop some sauce on top of the chicken. Cover loosely and let it heat through (about 5 minutes). Take it off the heat, add lemon juice (if you’d like), and serve.
# Notes:
01 -
Replace the wine with chicken stock if that’s your preference.
02 -
If you want it thicker, simmer the sauce a little longer before adding the chicken back in.
03 -
Leftovers can keep in the fridge for up to 3 days, as long as they’re in an airtight container.