Name: Pan-Fried Chicken with Cheesy Leek, Spinach & Zucchini Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1.02 kg chicken breasts, boneless skinless; 237 ml heavy whipping cream; 3 leeks; 170 g Parmesan cheese; 3 medium zucchini squash; black pepper; butter, unsalted; crushed red pepper; garlic powder; salt

Pan-Fried Chicken with Cheesy Leek, Spinach & Zucchini SautéPan-Fried Chicken with Cheesy Leek, Spinach & Zucchini Sauté — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1.02 kg chicken breasts, boneless skinless

237 ml heavy whipping cream

3 leeks

170 g Parmesan cheese

3 medium zucchini squash

black pepper

butter, unsalted

crushed red pepper

garlic powder

salt

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Once the pot is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil to keep warm. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Using a clean cutting board, trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise and place in a large bowl.

Roughly chop spinach. Add to the bowl with the leek.

Trim and halve zucchini lengthwise, then slice crosswise into thin pieces. Add to the bowl.

Return pot (with cooking juices) to medium-high heat, add more butter, and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until the veggies are softened, 5-6 minutes.

Meanwhile, finely grate Parmesan.

When the veggies are softened, add Parmesan and cream to the pot, then stir to combine. Continue to cook, stirring occasionally, until the sauce thickens, 2-3 minutes more. Remove from heat.

Thinly slice chicken into strips.

To serve, divide cheesy veggie sauté between plates or bowls. Top with chicken and enjoy!

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