Creamy Pepperoncini Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 large boneless skinless chicken breasts
02 -
Lemon Pepper Seasoning
03 -
1/3 cup flour
04 -
2 tablespoons olive oil
→ Sauce
05 -
½ cup dry white wine
06 -
3 tablespoons butter
07 -
3 cloves garlic, minced
08 -
3 tablespoons flour
09 -
¾ cup chicken broth
10 -
1 chicken bouillon
11 -
1 ¼ cups half and half (half cream/half milk)
12 -
3 tablespoons cream cheese, softened
13 -
¾ cup Parmesan cheese
14 -
3 cups fresh spinach
15 -
1-2 tablespoons lemon juice, optional
→ Seasonings
16 -
½ teaspoon dried basil
17 -
½ teaspoon dried oregano
18 -
½ teaspoon mustard powder
19 -
1 teaspoon parsley
# Instructions:
01 -
Combine the chicken broth, chicken bouillon, half and half, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients prior to beginning.
02 -
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with lemon pepper seasoning, then dredge in flour and tap off excess.
03 -
Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
04 -
Add the wine, butter, and garlic to the skillet over medium heat and use a silicone spatula to "clean" the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
05 -
Add the flour and stir continuously for 1-2 minutes. Add the chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
06 -
Add the softened cream cheese and stir to combine. Gradually stir in the Parmesan cheese. Once incorporated, add the spinach and stir to combine. Let it wilt, about 1-2 minutes.
07 -
Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and let it heat through for about 5 minutes. Remove from heat. Add 1-2 tablespoons lemon juice if desired and serve!
# Notes:
01 -
You can substitute the wine with additional chicken broth if preferred.
02 -
For a thicker sauce, let it simmer a little longer before adding the chicken back.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.