Tuscan Chicken

Pan-seared chicken finished in a creamy sauce with spinach, sun-dried tomatoes and Parmesan.

Ingredients

• Chicken and Sauce — 2 lbs Boneless Skinless Chicken Breasts
• Chicken and Sauce — 3 cups Fresh Baby Spinach
• Chicken and Sauce — ½ cup Jarred Sun Dried Tomatoes Minced
• Chicken and Sauce — ½ Medium Yellow Onion Small Diced
• Chicken and Sauce — 3 Garlic Cloves Minced
• Chicken and Sauce — 1 Tbsp Fresh Oregano Minced
• Chicken and Sauce — ¼ cup Grated Parmesan Cheese
• Chicken and Sauce — ½ cup Dry White Wine
• Chicken and Sauce — 1½ cup Light Cream
• Chicken and Sauce — 3 Tbsp Extra Virgin Olive Oil
• Chicken and Sauce — 1 tsp Kosher Salt Plus Extra for Seasoning the Chicken
• Chicken and Sauce — ½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Chicken

Method

1. PREPARE THE CHICKEN: If the breasts are thick, cut them crosswise to make thinner cutlets. Season both sides with salt and pepper.
2. SEAR: Heat 2 Tbsp olive oil in a large pan over medium-high heat. Cook half the chicken for about 3 minutes per side, until about 160°F; it will finish cooking in the sauce. Remove. Add the remaining 1 Tbsp oil and repeat with the rest of the chicken.
3. BUILD THE SAUCE: Cook the onion in the pan for 3 minutes, stirring. Reduce to medium and add the sun-dried tomatoes and garlic. Cook for 2 minutes. Add the wine and cook for about 2 minutes, until reduced by half.
4. ADD THE CREAM: Add the spinach and oregano and stir until wilted. Mix in the cream, Parmesan, salt and pepper. Bring to a gentle simmer.
5. FINISH: Return the chicken to the sauce for 1–2 minutes per side, or until the center reaches 165°F. Serve with the sauce.