3 chicken breasts, sliced horizontally
through the middle (to make 6 thinner cutlets)
1 cup semolina (for dredging)
4 strips streaky bacon (chopped)
3 tablespoons chopped fresh basil (plus
extra for garnish)
1 onion, finely chopped
3 cloves garlic, finely chopped
1 cup chicken stock
½ cup chopped sun-dried tomatoes
1½ cups heavy cream (or pouring cream)
1 cup chopped spinach (assuming
“smonash” is a typo for spinach – common in creamy chicken
dishes; if it’s something else like mushrooms, swap it)
200 g Parmesan cheese,
grated (plus extra for serving)
Directions
Prep the chicken: Pat
the chicken cutlets dry with paper towels. In a shallow dish, mix the
semolina with about 3–4 tablespoons each of White Magic and Black Magic
rubs (save the rest for seasoning later). Dredge each cutlet in the
seasoned semolina, shaking off excess.
Cook the bacon: In a
large skillet or pan over medium heat, cook the chopped streaky bacon
until crispy (about 5–7 minutes). Remove with a slotted spoon and set
aside on paper towels. Leave about 2 tablespoons of bacon fat in the pan
(discard the rest if there’s too much).
Sear the chicken: In
the same pan with the bacon fat (add a splash of oil if needed), sear the
dredged chicken cutlets over medium-high heat for 3–4 minutes per side
until golden and mostly cooked through. Work in batches if needed to avoid
crowding. Remove chicken to a plate and set aside.
Build the sauce: Lower
heat to medium. Add the chopped onion to the pan and sauté for 3–4 minutes
until soft. Add the chopped garlic and cook for 1 minute until fragrant
(don’t burn it).
Deglaze and flavor: Stir
in the chopped sun-dried tomatoes. Pour in the chicken stock, scraping up
any browned bits from the pan (that’s flavor!). Sprinkle in the remaining
White Magic and Black Magic rubs (adjust to taste – start with 1–2 tbsp
each for bold but not overpowering seasoning). Simmer for 2–3 minutes to
reduce slightly.
Make it creamy: Pour
in the cream and bring to a gentle simmer. Stir in the chopped spinach (it
wilts quickly) and half the grated Parmesan. Let it bubble gently for 3–5
minutes until the sauce thickens a bit.
Finish the dish:
Return the seared chicken (and any juices) to the pan, nestling it into
the sauce. Simmer on low for 5–7 more minutes until the chicken is fully
cooked (internal temp 75°C/165°F) and the sauce is silky. Stir in the
crispy bacon and most of the chopped basil (save some for garnish). Taste
and adjust seasoning (more rub, salt/pepper, or a splash more stock/cream
if too thick).
Serve: Plate
the chicken with plenty of sauce spooned over. Top with extra grated
Parmesan, fresh basil, and maybe a crack of black pepper. Great over
pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
