Chicken in Purgatory

You may have heard of the classic breakfast dish, Eggs in Purgatory. I took this dish and turned it into a quick and easy dinner replacing the eggs with chicken. I made this all in my cast iron skillet, but a large pan would work just as well. I would highly recommend serving with a toasted baguette, pasta, or rice to soak up the goodness.

Chicken in Purgatory

4 Tbsp Butter

1 tsp Red Pepper Flakes

1 tsp Paprika

1/4 cup flour

Olive Oil

3 Cloves Garlic - minced

1 tsp Lemon Zest

28 oz Can Crushed Fire Roasted Tomatoes

1-2 cups Fresh Spinach

4 Chicken Breasts

1 tsp Dried Oregano

1 tsp Dried Parsley

Salt and pepper to taste

1. I usually tenderize large chicken breasts a little with a mallet before beginning. This will make the breasts flatter and easier to cook on the stove. Put flour and a pinch of salt and pepper into a shallow plate. Dredge the chicken breasts.

2. Melt butter in skillet on medium-high heat. Once melted, whisk in red pepper flakes and paprika. Let the butter brown, about a minute or two of whisking. Add chicken and sear on each side, about 3-5 minutes per side. Set aside and cover.

3. Add olive oil to skillet and let it heat. Add garlic and cook until fragrant, about 3 minutes. Add lemon zest and let cook another minute. Stir in can of tomatoes, oregano, and parsley. Stir in spinach and reduce heat to a simmer. Let thicken for about 10 minutes.

4. Spoon out area for chicken breasts and add back in. Cook for about 5-10 more minutes or until chicken is cooked through.

5. Serve with bread, pasta or rice to soak up the delicious tomato sauciness!