Rich’s Favorite!

(with our Garlic, Lemon Dill Seasoning)

This recipe will serve 3-4 people, double for more servings.

WHAT YOU WILL NEED:

1 lb Chicken Strips (tendon removed)

EZ Mixes Garlic Lemon Dill Seasoning (CLICK HERE TO ORDER)

Flour for dredging chicken

1/3 cup Olive Oil (Divided)

1 Med-Large Lemon Juiced

1/3 cup White Wine

1 stick Butter

1/2 cup Fresh Spinach

1/2 cup Cherry Tomatoes (cut in half)

6-7 cloves Garlic (minced)

1 cup finely chopped Shallots

1/4 cup Capers

1/2 cup Fresh Baby Bella’s (Sliced)

Slurry (1 TBS corn Starch + 4oz Water) for thickening

6oz Heavy Cream

Spaghetti or Angel Hair Pasta

Fresh grated Parmesan Cheese

DIRECTIONS:

Season Chicken with EZ Mixes Garlic Lemon Dill seasoning and add some to your flour for dredging. In large skillet, heat 1/2 the oil until hot,  dredge chicken in flour mixture (shake off excess) and place chicken in skillet.  Cook, turning as needed until light golden brown.  (REMOVE & COVER)

In Same skillet, add whole stick of butter, when melted, add Shallots, Garlic, and Garlic Lemon Dill Seasoning and saute’ for 4-5 minutes. Add Lemon Juice, White Wine, Mushrooms and Hvy Cream.  Cook until mushrooms are almost done, then add Spinach and saute’ for about 2 minutes.  Add Chicken back into skillet along,  when hot, add Capers and Slurry (if needed to thicken) and cook for 2-3 minutes.

Meanwhile, Cook Spaghetti or Angel Hair pasta and when done top with Creamy Chicken,  and fresh grated Parmesan.  ENJOY!

Serve with a side of Asparagus using our Garlic & Herb seasoning.

ENJOY–This is my personal FAVORITE Dish