- 3/4 cup all-purpose flour
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon finely minced garlic (about 4-5 cloves)
- 1 red bell pepper, cut into thin strips or chopped
- 1/2 cup low-sodium chicken broth
- 6 ounces fresh spinach
- 1/2 cup heavy cream
- 2 teaspoons cornstarch
- 1 cup lowfat milk
- 1 cup freshly grated Parmesan cheese
- 1 pound fettuccine
- Preheat the oven to 350 degrees F.
- In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
- In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
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