Tuscan Chicken
45 Minutes | Serves 4
2 lbs Boneless Skinless Chicken Breasts
3 cups Fresh Baby Spinach
½ cup Jarred Sun Dried Tomatoes Minced
½ Medium Yellow Onion Small Diced
3 Garlic Cloves Minced
1 Tbsp Fresh Oregano Minced
¼ cup Grated Parmesan Cheese
½ cup Dry White Wine
1½ cup Light Cream
3 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Chicken
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Chicken
If the chicken breasts are thick, halve each breast crosswise. Season both sides of the breasts with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add 2 Tbsp of the extra virgin olive oil. Cook half of the chicken breasts for approximately 3 minutes on each side. Remove when the chicken breasts are 160 degrees.
Add the remaining Tbsp of extra virgin olive oil before cooking the second batch of chicken. Remove the chicken and set aside.
Add the onions and cook for 3 minutes, stirring frequently. Reduce the heat to medium, and add the sun dried tomatoes and garlic. Cook for 2 minutes, stirring frequently.
Add the white wine and cook for 2 minutes or until reduced by half.
Add the baby spinach and fresh oregano. Stir and wilt the spinach. Add the light cream, Parmesan cheese, kosher salt and black pepper.
Bring the contents of the pan to a light simmer. Return the chicken to the pan and warm in the sauce for 1-2 minutes on both sides.
2 lbs Boneless Skinless Chicken Breasts
3 cups Fresh Baby Spinach
½ cup Jarred Sun Dried Tomatoes Minced
½ Medium Yellow Onion Small Diced
3 Garlic Cloves Minced
1 Tbsp Fresh Oregano Minced
¼ cup Grated Parmesan Cheese
½ cup Dry White Wine
1½ cup Light Cream
3 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Chicken
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Chicken
If the chicken breasts are thick, halve each breast crosswise. Season both sides of the breasts with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add 2 Tbsp of the extra virgin olive oil. Cook half of the chicken breasts for approximately 3 minutes on each side. Remove when the chicken breasts are 160 degrees.
Add the remaining Tbsp of extra virgin olive oil before cooking the second batch of chicken. Remove the chicken and set aside.
Add the onions and cook for 3 minutes, stirring frequently. Reduce the heat to medium, and add the sun dried tomatoes and garlic. Cook for 2 minutes, stirring frequently.
Add the white wine and cook for 2 minutes or until reduced by half.
Add the baby spinach and fresh oregano. Stir and wilt the spinach. Add the light cream, Parmesan cheese, kosher salt and black pepper.
Bring the contents of the pan to a light simmer. Return the chicken to the pan and warm in the sauce for 1-2 minutes on both sides.