Chicken in Roasted Garlic Cream Sauce with Spinach and Roasted Red Peppers
Description
If you are searching for a delicious and comforting chicken dish, this one is it. It is wonderful with garlic, spices, spinach, roasted red peppers from a jar and prosciutto. Make it a meal and serve it over bow tie pasta or with roasted potatoes and a sa
Ingredients
2 heads garlic (or 3 if very small), tops cut off
avocado or olive oil
2 large skinless, boneless chicken breasts, sliced lengthwise to create 4 thinner cutlets
salt and black pepper
pinch paprika
2 cloves garlic, pressed through garlic press
3 T. unsalted butter
5 T. flour
3 c. 2% milk
1/2 t. Italian seasoning
pinch white pepper
pinch nutmeg
1/4 c. grated parmesan cheese
squeeze of lemon (scant 1/4 t.)
1 c. baby spinach
1/3 c. jarred julienned roasted red peppers (patted dry)
4 slices prosciutto, chopped and crisped up
Directions
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Preheat oven to 400 degrees.
Drizzle a little oil over the heads of the garlic; wrap each in a small piece of foil; roast for 45 minutes, until golden-brown and soft; unwrap and allow to cool. Use the side of a knife to mash the roasted garlic into a paste; set aside.
While garlic is roasting, marinate the chicken. Place it into a bowl; drizzle over a little of the oil; sprinkle in a pinch of paprika and several pinches of salt and black pepper, plus the pressed garlic cloves; allow to marinate while the garlic is roasting.
Once chicken is marinated, place a heavy-bottom skillet (cast iron, or the like) over medium-high heat; when hot, drizzle in several tablespoons of the oil; sear the chicken until golden-brown and cooked through, about 5 minutes per side; remove from skillet; set aside.
Wipe out the skillet; lower the heat to medium or medium-low; add in the butter; when melted, whisk in the flour to create a “roux” or paste-like consistency; cook for about 30 seconds; slowly pour in the milk, whisking constantly to fully dissolve the roux.
Let the milk mixture to come to a gentle simmer, whisking constantly until thickened; turn off the heat; whisk in the roasted garlic “paste” until it melts into the sauce, along with the Italian seasoning, a couple of good pinches of salt, a pinch of black pepper, a small pinch of white pepper and nutmeg, and the grated Parmesan cheese; taste the sauce to see if more salt and pepper is needed.
Add in a squeeze of lemon and the spinach; stir just until spinach wilts; add in about half of the julienned roasted red pepper; stir; return the chicken breasts back into the pan; spoon some of the sauce over each.
Sprinkle the remaining julienned peppers over top of the sauce with the crispy prosciutto.
Serve over bow-tie pasta or with roasted baby potatoes, if desired.