To die for dinners

CREAMY TUSCAN CHICKEN
Start to finish: 45 minutes
Yields: 4 servings

1 tablespoon extra virgin olive oil

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 teaspoon dried oregano

3 tablespoons butter

3 cloves garlic, minced

1 ½ cups cherry tomatoes, halved

3 cups baby spinach

½ cup heavy cream

¼ cup freshly grated Parmesan

Lemon wedges, for serving

In a skillet, heat oil on medium heat. Add chicken, season with salt, pepper and oregano. Cook until golden, 8 minutes per side. Remove from the skillet then set aside. Melt butter in a skillet then stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and season to taste with salt and pepper. Cook until tomatoes are about to burst, then add spinach. Cook until wilted. Stir in heavy cream and Parmesan. Reduce heat to low, about 3 minutes. Add chicken to the skillet and cook for 5 – 7 minutes. Serve with lemon wedges.

Recipe from Delish

SEARED SCALLOPS
Start to finish: 9 minutes
Yields: 12 – 13 scallops

1 pound fresh large scallops (12 – 13 pieces)

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons vegetable oil

¼ cup butter

2 cloves garlic, crushed

1 teaspoon Italian seasoning

1 teaspoon parsley, finely chopped

2 lemon wedges

Pat scallops dry with a paper towel then season with salt and pepper. Add oil in skillet over medium-high heat for 3 minutes until oil sizzles. Once the pan is hot, place scallops in. Cook for 2 minutes. Turn scallops over then add butter and garlic to the pan. Sprinkle Italian seasoning on top then cook for another 2 minutes. Transfer onto a plate and sprinkle parsley on top. Serve with lemon wedges.

Recipe from Ahead Of Thyme