Kore Cares Recipes: Chicken and Potatoes with Garlic Parmesan Cream Sauce

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Ingredients:

Chicken & Potatoes

4 Chicken Breasts

1 tbsp Italian seasoning

3 tbsp. Butter

Salt and pepper to taste

3 cups Baby Spinach

16 oz of Baby Dutch Potatoes

2 tbsp, Parsley, fresh or dried (optional)

Garlic Parmesan Cream Sauce

¼ cup Unsalted Butter

4 Cloves Garlic, minced

2 tbsp. flour

1 cup Chicken broth

½ tsp Basil, dried

1 tsp Thyme, dried

1 cup Milk

½ cup Shredded Parmesan

Salt and pepper to taste

Directions:

1.      Preheat oven to 400-degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

2.      Season chicken with Italian seasoning, salt and pepper to taste.

3.      Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4.      Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2-3 minutes; set aside.

5.      Now make the garlic parmesan cream sauce by melting butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

6.      Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in milk and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick add milk and salt and pepper to taste.

7.      Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.

8.      Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 30-45 minutes.

9.      Serve immediately, garnish with parsley, if desired.

Enjoy!