Prep Time: 10 minutes
Cook Time: 30 minutes
Note: All ingredients in blue are available at alcoeats.com
|Olive Oil||1 tbsp.|
|Chicken Breasts (boneless skinless)||4|
|ALCO Black Pepper||Freshly ground|
|Dried Oregano||1 tsp.|
|Cloves Garlic, Minced||3|
|Fenugreek leaves||1 tsp. (crushed)|
|Cherry Tomatoes||1 1/2 cup|
|Baby Spinach||3 cup|
|ALCO Creamy Chicken Gravy||50g|
|Parmesan||1/4 cup (freshly grated)|
|Lemon wedges||for serving|
In a skillet over medium heat, heat oil. Then add chicken with salt, white pepper. Then Cook until golden. Remove from skillet and set aside.
In the same skillet over medium heat, melt butter. Then add in garlic and cook until fragrant, about 1 minute. Add fenugreek levees, cherry tomatoes, salt, and black pepper.
Then cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Then stir in heavy cream, parmesan cheese, and creamy chicken gravy bring the mixture to a simmer. Then reduce heat to low and simmer until sauce is slightly reduced.
Now return chicken to skillet and cook until heated through 10 to 15 minutes.
Then serve with lemon wedges.
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