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Dicas da Ma
Dicas da Ma
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Saturday 12 September 2026 12:48:15 GMT
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Season boneless chicken breasts with salt, black pepper, and Italian herbs. Heat olive oil in a large skillet and sear the chicken over medium-high heat until golden brown on both sides and nearly cooked through. Remove and set aside. In the same skillet, melt a little butter and sauté minced garlic until fragrant. Add sun-dried tomatoes and cook briefly to release their rich flavor. Pour in heavy cream and chicken stock, stirring gently until the sauce becomes smooth and slightly thickened. Add grated Parmesan, fresh spinach, and a pinch of chili flakes. Return the chicken to the skillet and simmer gently until fully cooked and coated in the creamy sauce. Finish with fresh basil and serve hot with pasta, rice, or crusty bread.
Season boneless chicken breasts with salt, black pepper, and Italian herbs. Heat olive oil in a large skillet and sear the chicken over medium-high heat until golden brown on both sides and nearly cooked through. Remove and set aside. In the same skillet, melt a little butter and sauté minced garlic until fragrant. Add sun-dried tomatoes and cook briefly to release their rich flavor. Pour in heavy cream and chicken stock, stirring gently until the sauce becomes smooth and slightly thickened. Add grated Parmesan, fresh spinach, and a pinch of chili flakes. Return the chicken to the skillet and simmer gently until fully cooked and coated in the creamy sauce. Finish with fresh basil and serve hot with pasta, rice, or crusty bread.
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