Comfort Food

Fall fare fit for the soul
Noshweb

Diving headfirst into fall with mini cool fronts and pre-holiday prep happening, it’s the best time to start implementing comfort food into the dinner rotation. What says ,“It’s fall y’all,” better than a creamy sauce over chicken with roasted potatoes? I love to work with chicken because so many people say the same thing: “I feel like I cook the same thing, but my family will only eat chicken.” This recipe is different from the normal dinner menu with a bit of flare and a little show off, and it’s totally something that will build your confidence in the kitchen.  Most times we don’t know or believe we can do a thing until we do it, and do it well. Cooking a good meal is an edible hug for your family or loved ones. Trust me, it’s not too light and it’s not too heavy, but is a sweet spot that will for sure be a hit.

 


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Creamy Garden Chicken and Roasted Potatoes

Creamy Garden Chicken

  • 4-5 boneless chicken breasts
  • 3 tablespoons of butter
  • 3 tablespoons of EVOO*
  • 1 8.5 oz. jar of sundried tomatoes (drained)
  • 3-4 cups of fresh spinach
  • 2 tablespoons of chopped garlic
  • 1/4 cup of sweet onions chopped
  • 1 pint of heavy cream
  • 1/2 teaspoon of smoked paprika
  • Cajun seasoning to taste
  • Salt and pepper to taste

Roasted Potatoes

  • 1 bag of baby gold or baby red potatoes
  • 1 tablespoon of garlic
  • 2 tablespoon of chopped cilantro
  • Cajun seasoning
  • EVOO spray (One of my kitchen must-haves)

1. Preheat oven to 400 degrees.

2. Spray potatoes with EVOO, toss with garlic, cilantro and season well with Cajun seasoning.

3. Create a foil pocket for potatoes or bake in a covered sheet pan for 45 minutes or until tender.

4. Set aside.

5. Season the chicken breast well with salt and pepper on both sides.

6. In a large skillet, heat oil and butter, sear chicken for 8-10 minutes on both sides at medium temperature setting (each stove varies).

7. Remove from the pan and set aside.

8. To the same pan with the chicken drippings, sauté garlic and sweet onions until golden.

9. Add sundried tomatoes, 1 pint of heavy cream, spinach, season to taste with Cajun seasoning and simmer for about 5 minutes until the sauce thickens slightly. Return chicken breasts to the pan and simmer for a few minutes, just to combine flavors well (about 3 minutes).

10. Remove from heat, arrange chicken in the pan to one side leaving room to add all of the potatoes to the other side.

*Extra Virgin Olive Oil


Q U I C K  T I P S

Mix butter and EVOO to get the perfect crispy sear.

If you’re nervous when searing chicken breast, that’s completely normal! To get a beautiful sear on both sides, slice it and it will cook superfast, and bye-bye fear.

The heavy cream addition can be done with any alternative. If you’re using a non-dairy cream, take a little extra time tweaking the flavor. It will still work.

For a plant-based option, substitute butter with plant- based alternative.

Out of produce or short on time? Substitute chopped onions with 1-2 teaspoons of onion powder.