YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Pepper Sauce and Sautéed Greens
Enjoy a balanced, protein-packed main course featuring tender, pan-seared chicken breast smothered in a velvety pepper cream sauce, complemented by a side of lightly sautéed greens. The dish delivers bright flavors from red bell pepper and garlic woven into a rich yet light sauce, harmonizing perfectly with the savory chicken and fresh spinach. This elegant meal is designed to nourish without weighing you down.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Heavy Cream
1/4 medium Red Bell Pepper
1/4 cup Chicken Broth
1 clove Garlic
1 tsp Olive Oil
1 cup Fresh Spinach
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil.
Place the chicken breast in the pan and sear for about 4-5 minutes per side until golden and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and diced red bell pepper. Sauté for about 1-2 minutes until fragrant and slightly softened.
Pour in the chicken broth and add heavy cream. Stir to combine and simmer the sauce for 2-3 minutes until it slightly thickens.
Return the chicken to the pan to coat with the creamy pepper sauce for an additional minute.
In a separate small pan, heat olive oil over medium heat and quickly sauté the fresh spinach until just wilted, about 1-2 minutes. Season with a pinch of salt.
Plate the chicken with a drizzle of the creamy pepper sauce and a side of sautéed spinach. Serve immediately.