4 thin sliced boneless chicken breast cutlets
Herbs de Provance
1 bell pepper - diced finely (I used an orange pepper)
1/2 bag of baby spinach, chopped
1 small yellow onion, finely diced
4 cloves of fresh garlic, chopped
1 bag egg noodles
1/2 cup of heavy cream
2 cups chicken broth
1 cup Parmesan cheese
What You'll Do:
Chop your veggies.
Begin boiling a pot of salted water for the egg noodles. Cook according to package directions.
Salt and pepper the chicken breast cutlets. In a dish, add about a cup of flour and a generous amount of dried oregano and Herbs de Provance. Mix around the flour mixture and then coat the seasoned chicken breasts.
Heat 1 Tbsp of the olive oil in a skillet. Once hot, add the chicken and brown on both sides. Finish cooking off in the oven if needed.
Add other Tbsp of olive oil in a smaller skillet. Cook onions, garlic and pepper together for about 3-4 minutes.
Add 1 Tbsp of flour to the vegetables to help thicken what will become the sauce. Add about a cup of the chicken brother and continue to stir. Add the heavy cream and stir. Add the spinach to wilt down. If needed, add additional chicken broth until the sauce is the consistency you want.
Drain pasta and set aside. Remove chicken from heat.
Add 1/2 of the Parmesan cheese to the sauce. Put egg noodles on plate, serve with a chicken breast and liberally add the sauce with the vegetables over the top. Top with remaining Parmesan cheese.