Creamy Tuscan Chicken
An easy boneless, skinless chicken breast recipe in a delighftully creamy sauce that's perfect for a weeknight dinner.
Servings: 4 people
- 4 chicken breast cutlets
- 2 Tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cup cream
- 1/2 cup broth
- 3 cloves garlic minced
- 7 ounces sun-dried tomatoes in oil oil drained off
- 2 cups fresh spinach
- 1/2 cup parmesan
Season chicken cutlets with salt and pepper.
Add the olive oil to a large pan over medium high heat. Add the chicken and flip after 3 minutes. Cook for another 3 minutes, then remove the chicken from the heat and set aside to keep warm.
Add the cream, broth, garlic, and sun dried tomatoes to the pan and stir to combine, breaking up any bits that are stuck to the bottom of the pan from cooking the chicken
Add the spinach and let simmer in the sauce until wilted, stirring occasionally.
Stir in the parmesan.
Add the chicken back to the pan with the sauce, and cover with sauce. Simmer for 3 - 5 minutes, or until the chicken is cooked through.