What's the title of your recipe? Saute Tomatoes with Creamy Chicken Parmesan

By • August 10, 2013 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Tell us about your recipe. I love this recipe, tomatoes are one of my favorite fruits. I know, most people consider them to be a vegetable, really I don't care, fruit or vegetable, tomatoes are easy to prepare for any dish and tomatoes are good for you. That is why I was able to create this wonderful and tasty dish. Happy EatingEdna Davis


Serves 4 servings

  • 4, 6 ounces boneless/skinless chicken breast
  • 4 cups frozen spinach, defrosted and thawed
  • 3 cups tomatoes, diced
  • 3 cups milk
  • 3 cups parmesan cheese, grated
  • 1 tablespoon flour
  • 2 egges, beaten
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon nutmeg
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 tablespoons garlic, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 tablespoons salt
  • 1 tablespoon black pepper
  1. Add 2 cup of flour and 2 cups of parmesan cheese to two separate medium size mixing bowl, then sprinkle 1 teaspoon of onion powder and garlic powder into the flour, mix thoroughly. Next season the chicken breast with remaining garlic and onion powder and ½ tablespoon of salt. Creating an assembly line of flour, beaten eggs and parmesan cheese, dip each chicken breast into the flour, then the beaten eggs and the parmesan cheese, be sure to coat each chicken breast thoroughly, then place the chicken on a plate, set aside for 15 minutes.
  2. In a medium size sauce pan over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil, and then stir in the onions and 2 tablespoon garlic, cook for 3-4 minutes. Add 1 tablespoon of flour, cook until the flour has dissolved, then add wine, stir for a few seconds, pour in milk, including the heavy cream milk, continue to stir while adding the remaining cup of parmesan cheese. When the sauce thickens, lower the heat, season with nutmeg, Dijon mustard and a pinch of salt and black pepper to taste. Set aside 1 ½ cup of the sauce, then add the spinach into the sauce pan with the remaining sauce, then stir to combine for a few minutes, then turn off the heat.
  3. Add remaining olive oil to a large skillet of medium-high heat, and then cook each chicken breast about 3-4 minutes on each side. Meanwhile in another sauce pan over medium-low heat, add remaining butter, and then sauté the tomatoes and the remaining garlic, add a pinch of salt and black pepper to taste, then add the dried Italian seasoning, and parsley, stir and cook for 2 minutes.
  4. How to plate the dish: Add 2 tablespoon of the creamy sauce on the plate, swirl the plate around to cover to entire plate with the sauce mixture, then place the chicken breast along the center of the dish, then add the spinach on the sides, and then top with the tomatoes, add more sauce over the chicken as desired. 4 per serving

More Great Recipes: Entrees