Preparation
Total Time
Serves
- 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
- 2tbsp olive oil
- 3tbsp butter
- 1tbsp garlic, minced
- 1pint cherry tomatoes, halved
- 1142gr cup baby spinach
- 1cup cream
- ¼cup chicken stock
- 1cup parmesan cheese, finely grated
- 2sprigs fresh rosemary
- Salt
- Pepper
- Fresh Pomegranate Arils
- Sage
- Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
- Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
- Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
- Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
- Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!
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