CAJUN CHICKEN WITH CREAMY SPINACH SAUCE

Ingredients

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 4 (6 oz) boneless, skinless chicken breasts
• Salt and black pepper
• 1 1/2 Tbsp olive oil
• 2 Tbsp butter
• 1 Tbsp garlic, minced
• 1 Tbsp flour
• 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
• 1 1/4 cups milk
• 4 oz Cream cheese, diced into small cubes
• 1/3 cup finely shredded parmesan cheese
• 1/4 cup sour cream
• Red pepper flakes (optional)
• cajun season for chicken 

Instructions

1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with cajun season 
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes. 
3. Rotate chicken to opposite side, add continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
4. Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach  and saute until spinach has wilted, about 1 minute. 
5. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). 
6. Add in Cream cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. 
7. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes. or you can just pour the sauce over the top. serve over a bed of rice or mashed potatoes.