Creamy Tuscan Chicken
Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine
Servings: 4
Ingredients
- 4 pound boneless chicken breasts (or 8 thighs)
- 3 tablespoons butter
- 3 tablespoons olive oil (or avocado oil)
- 2 small shallots minced
- 3 cloves garlic
- 1/2 cup white wine
- 1 cup heavy cream see notes
- 3 handfuls spinach leaves
- 1 tablespoon flat Italian parsley
- 1 teaspoon salt
- 1 teaspoon black pepper or to test
- 1/4 teaspoon red chili flakes optional
Instructions
- 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).
- Pound boneless chicken breasts to about 1/4 inch. Cut in half.
- 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.
- 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.
- Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
- 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.
- Add in heavy cream , sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
- Add in spinach leaves. Add chicken back in and turn off heat.
- Sprinkle with chopped parsley.
- Season to taste with salt and pepper.