Creamy Tuscan Chicken

Creamy Tuscan Chicken is not really from Tuscan,it originates from The Olive Garden. This recipe uses thinly sliced chicken breast, fresh spinach, flavorful sun-dried tomatoes, all swimming in a delicious creamy sauce. Best served with pasta.

Ingredients

• 2 boneless, skinless chicken breast

• 2/3 cup all-purpose flour

• 3 1/2 tablespoons unsalted butter

• 1/4 yellow onion diced

• 2 garlic cloves minced

• 1/4 cup sun-dried tomatoes (packed in oil) thinly sliced

• 1 1/2 cups heavy cream

• 3 ounces Parmesan grated

• 2 1/2 ounces spinach leaves

• salt and pepper

Preparation

1. Slice each breast in half lengthwise, so you have 4 thinner breasts. You can also buy small breasts and pound them flat into cutlets.

2. Season each breast on each side with salt and pepper and dredge in flour, shaking off any excess.

3. Melt 2 tablespoons butter in a skillet over medium heat.

4. Add coated chicken and sear for about 3 minutes on each side.

5. Remove chicken from skillet and set aside.

6. Melt the remaining butter and add onion and garlic. Sauté for 5 to 6 minutes or until onions begin to cook down. Season with salt and pepper.

7. Add sun-dried tomatoes and continue to sauté for an additional 3 to 4 minutes.

8. Stir cream into skillet and simmer until cream reduces slightly about 4 minutes.

9. Stir Parmesan into the cream mixture until smooth.

10. Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.

11. Add chicken back into skillet, spoon some sauce over each piece and simmer for 3 to 4 minutes. Serve.

Keywords: Chicken Main Italian Pasta