Super Easy & Quick Meals For Moms

Creamy, juicy Chicken recipe

Ingredients

• 3 large boneless and skinless chicken breasts cut into cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic crushed
• 1 cup chicken stock
• 1 cup heavy cream
• ½ cup parmesan cheese grated
• 1 teaspoon chili flakes
• ¼ teaspoon oregano
• ¼ teaspoon thyme
• ⅓ cup sundried tomatoes chopped
• 1 tablespoon fresh basil leaves

Instructions

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes:

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
• Do not use single/light cream as that won’t thicken the sauce enough.
• I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

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Spinach and Ricotta Stuffed Shells

INGREDIENTS

• 12-14 jumbo pasta shells
• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 large egg
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 cups marinara sauce
• basil for serving if desired
• extra parmesan cheese for serving if desired

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
2. Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
5. Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
6. Stuff shells with the spinach cheese mixture and place in the baking dish.
7. Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
8. Serve immediately with basil and parmesan cheese, if desired.

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