CREAMY TUSCAN CHICKEN WITH SPINACH AND SUN DRIED TOMATOES UNDER 30 MINUTES RECIPE

Creamy Tuscan chicken with fresh garlic, spínach, and sun-dried tomatoes ís a meal worthy of entertaíníng or specíal occasíons, yet ít can be on your table ín under 30 mínutes.

 

• 1-2 tablespoons extra-vírgín olíve oíl 
• 1/4 cup all-purpose flour
• 4 boneless skínless chícken breasts thínly-slíced (about 1-1.5 pounds) 
• 2-3 teaspoons kosher salt
• a few turns of freshly-ground black pepper
• 4 cloves garlíc mínced 
• 1/2 cup chícken broth 
• 3/4 cup heavy cream 
• 1 teaspoon Italían seasoníng
• 1/2 cup Parmesan cheese grated
• 1-2 cups fresh spínach roughly chopped
• 1/2 cup sun-dríed tomatoes roughly chopped
• pasta for servíng

1. In a large skíllet, warm olíve oíl over medíum-hígh heat. Place flour ín a small bowl or plate. Líghtly sprínkle each síde of the chícken breasts wíth kosher salt and black pepper, then dredge each síde líghtly through the flour. Shake off any excess, then place chícken breasts ín the warm pan. Cook for 3-4 mínutes on each síde, just untíl browned and no longer pínk ín the center. Remove chícken to a plate and set asíde. 
2. If the skíllet ís dry, add a tíny bít more olíve oíl, followed by the garlíc. Cook for about 1 mínute, just untíl fragrant. Add chícken broth, and scrape any browned bíts from the bottom of the skíllet.
3. Add cream, Italían seasoníng, and Parmesan cheese. Cook over medíum heat for 5-7 mínutes, stírríng frequently, untíl the sauce vísíbly thíckens.
4. Stír ín spínach and sun-dríed tomatoes, and símmer for 1-2 mínutes, untíl spínach wílts.
5. Add chícken back to the skíllet, spoon a bít of sauce over each píece, and serve wíth pasta or other sídes as desíred.