Chicken In Arugula (Rocket) Cream Sauce
If you love arugula (rocket), this easy chicken skillet dinner recipe is going to become a favorite!
Servings: 4
Calories: 450kcal
Ingredients
- 1 lb chicken tenders or boneless skinless breast cut in thick strips
- Seasoned flour recipe below
- 2 tbs olive oil
- 1 tbs unsalted butter
- 2 cloves garlic finely minced
- 1 cup sliced fresh mushrooms
- 3 cups roughly chopped arugula see NOTES
- 4 tbs flour
- 1/4 cup white wine
- 1 cup chicken stock
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup half-and-half or light cream
- 4 tbs grated Parmesan cheese or Romano
Seasoned flour:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
Instructions
- Mix seasoned flour ingredients in a plastic bag. Add chicken and shake to coat.
- Heat a large deep skillet over medium-high heat. Add the olive oil and the butter.
- Brown chicken tenders on both sides; about 5 minutes each side. Remove chicken and keep warm.
- In the same pan, add the mushrooms and garlic. Cook, stirring frequently, for about 3 minutes or until garlic is fragrant and mushrooms begin to brown. Sprinkle the 4 tbs of flour over the mushrooms and stir to incorporate.
- Slowly add the white wine, scraping up all the brown bits at the bottom of the pan, stirring so there are no lumps. Add the oregano. Pour in the chicken stock and stir until it thickens. Add the arugula. Taste and add any additional salt and pepper to taste.
- Add the cream and the grated cheese. Place the chicken back in the pan and heat through.
Notes
You can substitute spinach or kale
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 26g | Protein: 33g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 1489mg | Potassium: 730mg | Fiber: 1g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 2mg