Ingredients
people
- 4 chicken breasts
- 2 tsp onion powder
- 1 tsp garlic powder
- all purpose flour (just enough to coat the chicken)
- 2 clove garlic (finely chopped)
- 50 gram sun-dried tomatoes
- 200 gram fresh spinach
- 200 ml cooking cream
- 100 gram Parmesan cheese (grated)
- 300 gram orzo
- butter, olive oil, pepper and salt
Equipment
- Frying pan
INSTRUCTIONS (how to make this recipe):
- Season the chicken breasts on both sides with pepper, salt, onion powder and garlic powder. Cover with a thin layer of flour.
- Heat a little olive oil and butter in a pan. Fry the chicken breasts for about 10 minutes, turning occasionally, until cooked through and golden brown on both sides. Remove from the pan.
- Heat a little butter in the same pan and fry the garlic briefly.
- Meanwhile, cook the orzo in another pan according to the packet instructions.
- Add the sun-dried tomatoes and fry briefly, then add the spinach a handful at a time.
- Then add the cream and Parmesan cheese.
- Return the chicken to the pan and heat it through in the sauce.
- Season to taste with salt and pepper. Serve with the orzo and optional vegetables and enjoy!
Nutrition information per portion
Calories: 857kcal | Carbohydrates: 69g | Proteins: 72g | Fats: 32g | Saturated fats: 17g
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