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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Creamy Chicken 2 Ways

2 ways to try chicken breasts with a creamy sauce

— WAY 1: CREAMY SKILLET CHICKEN —

 

Ingredients:

  • All-purpose Flour
  • 3 Chicken breasts
  • Olive oil
  • 300g Mushrooms
  • 2 cloves Garlic, minced
  • 5 ounces Cream cheese, cut into chunks
  • 500ml Half-and-half
  • 5-ounce Baby spinach
  • 250g Tagliatelle
  • ½ cup Chicken broth
  • Salt and pepper to taste

 

Directions:

  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 165 o F, 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!

 

 

 

— WAY 2: ON-PAN ASPARAGUS EDAMANE CHICKEN —

 

Ingredients:

  • All-purpose flour
  • 3 Chicken breasts
  • 2 tbsp Olive oil
  • 1 small Red onion
  • 1 clove Garlic
  • 1/2 cup White wine
  • 1 ½ cup Chicken broth
  • 150g  Asparagus
  • 5 Shishito peppers
  • 1 ½ tbsp Chopped fresh dill
  • 1 tbsp Sour cream
  • 1 ½ tbsp fresh Lemon juice
  • Salt and pepper to taste
  • Thyme
  • Rice

 

Directions:

  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.