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Creamy Tuscan Chicken
Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Instructions
- 01
Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
- 02
Pound boneless chicken breasts to about 1/4 inch. Cut in half.
- 03
Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
- 04
Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
- 05
Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
- 06
Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
- 07
Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
- 08
Add in spinach leaves. Add chicken back in and turn off heat.
- 09
Sprinkle with chopped parsley.
- 10
Season to taste with salt and pepper.
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