|Inspired - heavily so - by The Pioneer Woman's recipe, this is a wonderful creation that |
makes enough sauce to fill omelettes on the next day. Delicious!
4 T. butter
4 T. EVOO
4 cloves garlic, chopped (or equivalent garlic paste in the tube - I used the brand Gourmet Garden chunky garlic stir-in paste)
1 medium onion, sliced into half-moons (or chopped)
12 oz. jar roasted red peppers, cut in 1/2 and sliced into strips (Sclafani is a good brand)
4 whole Roma (also called Italian plum or plum tomatoes), diced
10 oz. carton/package fresh baby spinach
salt & pepper to taste
a grating of fresh nutmeg (optional, but delicious)
1 1/4 C. heavy/whipping cream
1 C.++ grated parmesan or romano cheese (Locatelli is a great brand)
fresh parsley, chopped - a handful
chicken - thin-sliced breasts, 4 - 6 whole breasts, 6 or so bone-in skin-on thighs, whatever suits your fancy
rice or pasta prepared according to package directions
fresh basil and/or fresh parsley for garnish (optional)
Heat a large cast iron skillet over medium high heat. Add half the butter and EVOO. Add in the garlic, onion and roasted peppers. Cook, stirring for a few minutes and then add in the tomatoes and finally the spinach. Cook until the spinach has wilted. Stir in the cream and allow it to thicken/reduce slightly, about 3 - 5 minutes. Reduce heat to medium and stir in the Parmesan. Taste and adjust seasonings. Remove pan from heat and set aside.
Preheat oven to 400º (not necessary if you’re using thin-sliced chicken breasts). Heat another cast iron (or another overproof) skillet over medium-high heat. Add the remaining butter and EVOO and place the chicken, (skin side down if your chicken has skin) in the skillet. Cook as you usually do if your using the thin-sliced chicken. If you’re using whole breasts or thighs, cook for about 4 - 5 minutes, turn over and cook for an additional 4 - 5 minutes. Place the skillet in the oven for 8 - 10 minutes or until chicken is done (I use a thermometer to check for doneness so I don’t overcook it.)
Reheat the sauce if needed. Spoon rice/pasta on the plate. Spoon sauce on top of that. Place a piece or two of chicken on the sauce and then spoon more sauce on top. Garnish with parsley or basil. Delicious!
This makes a LOT of sauce.
To make omelettes: Put 2 - 3 eggs and 2 or 3 tablespoons of the sauce liquid in a bowl and whip together. Pour in your omelette skillet, lifting the side of the eggs so the uncooked eggs can run underneath the cooking eggs. Using a slotted spoon to drain the liquid, add some of the spinach/red pepper mix to one side of the eggs. Top with a thin slice of cheese or some grated cheese (cheddar is great). Flip the uncovered eggs over the side with the veggies. Turn off heat and cover the skillet. Let set for a few minutes. Slilde on plate and enjoy! (I’m sure you could also just stir the sauce into the eggs and scramble it all together - not as pretty but, I'm sure, as good.)
Originally from The Pioneer Woman and changed some. The original called for 4 oz. cream cheese which I forgot to add. Honestly don’t think it would have made the sauce any better.