My wife was asking for shrimp on this trip, but as soon as I saw this recipe on Facebook, I knew what I had to do… And to be honest, this was probably one of the best things we’ve made so far. It was easy, quick, filling and absolutely delicious.
I paired it with some roasted garlic sweet potatoes and a Full Boar Red from Eberle winery. Yeah, I know… red wine with white meat is probably a faux pas somewhere, but it worked great for us.
Ingredients
- 2 chicken breasts
- Butter
- Heavy cream
- Sun dried tomatoes
- Spinach
- 1 tablespoon of Paprika
- 1 tablespoon of Salt
- 1 tablespoon of garlic powder
- Fresh garlic
- 1 sweet potato
- Olive oil
Method
Before you start on the main dish, you can prepare the garlic sweet potato, since it will take a lot longer to cook than the chicken. Simply dice the potato into 1″ chunks, and place it into a foil pouch with a splash of olive oil, some salt, pepper and fresh garlic. Close the pouch tightly and place it next to the flames while you wait for them to die down into coals for the skillet. Rotate the package occasionally to prevent the side closest to the flames from burning.
The sweet potatoes can take about an hour to cook, and the chicken will cook in about 10-15 minutes, depending on the thickness of the meat, so plan accordingly…
To prepare the chicken, mix the paprika, garlic powder and salt together into a rub and use it to coat the chicken.
Heat the skillet over the hot coals, and melt half a stick of butter in it. When the butter is sizzling, add the fresh chicken breasts and let them brown on both sides. Try not to turn them too frequently. The breasts I used were quite thick, so I just let them sit and placed a piece of tin foil over the top of the pan to keep the heat in.
When the chicken is cooked through and nice and brown, remove it from the pan and place it to one side.
Add the heavy cream, garlic and sun-dried tomatoes to the sizzling butter and stir well. Let it cook down for a minute or two and then add the spinach to the mixture.
When the spinach has wilted, return the chicken breasts to the skillet and spoon the sauce over them. Cook for another minute, then serve.
