Funky Chicken
For when your cat brings you a dead bird
Prep time: 10 min | Total time: 30 min | Difficulty: 2/5
When your cat (who usually spends her days chilling in the sun or staring into the void) decides to gift you a dead bird and leave it under your bed, it’s a clear sign that you need to reevaluate some of your life choices and routines.
Don’t get a cat in the first place
Call an exorcist
Cook more, so that your cat doesn’t feel obligated to hunt for the two of you
I know it sounds like I’m suggesting cooking up whatever pigeon your feline companion dragged in, and a part of me wishes I was, but I’m not that unhinged. Get rid of the body (there are some great tips on the dark web — or just rewatch Breaking Bad), then fetch some chicken breasts and sun-dried tomatoes, and make this Funky Chicken.
Ingredients (serves 2)
Chicken breasts 2 (about 400 g / 14 oz)
Italian herbs 1 tsp
Salt & pepper to taste
Olive oil 2 tbsp
Garlic 3 cloves
Onion 1
Sun-dried tomatoes 50 g / 1.8 oz, sliced
Frozen spinach (fresh works too) 100 g / 3.5 oz, thawed and drained
Heavy cream 1 cup / 240 ml
Parmesan cheese 50 g / 0.5 cup, grated
Serving Ideas
More Parmesan!
Fresh basil
I love it over some boiled buckwheat, but it goes great with rice or pasta as well
Equipment
Knife
Cutting board
Large skillet
Paper towels (optional)
Large plate (optional)
Spatula
Method
Prep your ingredients: finely chop the onion and garlic, slice the tomatoes, grate the cheese. Set aside
Cut the chicken breasts into thinner cutlets for quicker and more even cooking
Season the chicken cutlets with Italian herbs, salt, and pepper
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown, about 3-4 minutes per side. Remove and set aside. Pro tip: Line a plate with some paper towels so they absorb some of the unnecessary fat from the chicken
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the chopped onion until translucent, about 2-3 minutes
Add the minced garlic and cook for another 1-2 minutes until fragrant
Add the sun-dried tomatoes and cook for another 2 minutes
Stir in the spinach and cook until wilted, about 2 minutes if fresh or until heated through if frozen
Lower the heat and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly
Add the grated Parmesan cheese and stir until melted and the sauce is creamy
Return the chicken cutlets to the skillet, spooning some of the sauce over them
Let the chicken simmer in the sauce for about 5 minutes, or until cooked through
Tell your cat to back off — they don’t get to eat this bird
Dealing with Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through.
Nutritional Value (per serving)
Calories: 580 kcal | Carbs: 12 g | Protein: 47 g | Fat: 38 g