Italian Chicken with Sun-dried tomatoes topped with Ricotta Cheese
8-10 boneless skinless chicken thighs
Salt and pepper
1/2 cup Flour
2 tablespoons Butter or olive oil
3-4 cloves garlic chopped
1-2 cups chopped spinach optional
1/2 cup heavy/whipping cream ( or fat free half and half for a lighter option
2 cups sliced mushrooms
4 strips bacon chopped
1/4 cup oil-packed sun-dried tomatoes chopped
1/4 cup Parmesan cheese grated
1 cup ricotta cheese
1/2 onion sliced thinly
Instructions
Combine the flour with the salt and pepper
dredge the chicken in the flour mixture
Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and add chicken and sear on both sides for 4-5 minutes on each side. Remove the chicken from the pan and set aside.
Reduce the heat and the bacon and cook till crisp, remove and drain on a paper towel . Add the remaining 1 tablespoon butter to the same pan. Add garlic and saute for 30 seconds or until garlic begins to brown; Add the onions and saut’e for 5 minutes tossing and stirring so it doesn’t burn. Add the sundried tomatoes, mushrooms, cooked bacon, spinach, heavy cream, parmesan cheese, and mix through.
Return chicken to the pan and simmer for another 3-5 minutes and remove from heat. With a large spoon add dollops of Ricotta to the top. Serve immediately with pasta or zucchini noodles,
