Creamy Tuscan Chicken

Ingredients

• 4 small boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large shallot, finely chopped
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and julienned
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1/2 cup freshly grated Parmesan cheese
• 3 cups fresh spinach
• 1/4 cup fresh basil, for garnish
• to taste Kosher salt and freshly ground black pepper

Steps

1. 1

   Pound the chicken breasts to an even 1/2-inch thickness and season both sides generously with salt, pepper, and the Italian seasoning.

2. 2

   In a large skillet over medium-high heat, add the olive oil. Place the chicken in the hot pan and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.

3. 3

   Reduce the heat to medium and melt the butter in the same skillet. Add the chopped shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and julienned sun-dried tomatoes, cooking for another minute until fragrant.

4. 4

   Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half.

5. 5

   Stir in the chicken broth and heavy cream. Bring the sauce to a simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.

6. 6

   Reduce the heat to low and whisk in the grated Parmesan cheese until it has completely melted and the sauce is smooth.

7. 7

   Add the fresh spinach to the skillet and stir until it has just wilted into the sauce, about 1-2 minutes.

8. 8

   Return the seared chicken and any juices from the plate back into the skillet. Spoon the sauce over the chicken and let it warm through for a minute.

9. 9

   Garnish with fresh basil and serve immediately.