Creamy Chicken and Spinach

By spend with pennies

Ingredients

4 boneless skinless chicken breasts (6-7 ounces each)
salt and pepper to taste
8 slices mozzarella cheese (about 4 ounces total)
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic (minced)
1 tablespoon all purpose flour
½ cup chicken broth
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
2 cups fresh spinach (or ½ cup frozen spinach, thawed and squeezed)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 425°F.

Place the chicken breasts on a cutting board and, using a sharp knife, butterfly horizontally (do not cut all the way through). Season with salt and pepper, add two slices of mozzarella, and fold each chicken breast closed.

In an ovenproof skillet, heat olive oil over medium-high heat. Cook chicken breasts until golden brown, about 2-3 minutes per side. Transfer skillet to the oven and roast the chicken for 18-20 minutes.

While the chicken is roasting, in a medium saucepan melt the butter on medium, then cook garlic for 30 seconds until fragrant. Add flour, stir, and cook for 1 minute.

While whisking gradually add chicken broth, and whisk until smooth. Add in heavy cream and continue to whisk until thickened and bubbly, about 3-4 minutes.

Stir in parmesan and add the spinach. Cook for 2-3 minutes, allowing the spinach to wilt.

Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.

Serve over rice or potatoes.