Creamy Tuscan Chicken

By Sugar Salt Magic · 30 min

Ingredients

Instructions

1. Cut each chicken breast in half horizontally to make two thinner breasts. Season all the chicken with the salt and black pepper.
2. Optional: mix 1 tablespoon of the parmesan with the flour, then sprinkle it over the chicken, pressing and flipping to coat.
3. Heat 1 tablespoon of the sun dried tomato oil in a large frying pan over medium-high heat. Cook the chicken 5-6 minutes per side, until golden and cooked through to 74°C / 165°F. Set aside on a warm plate covered loosely with foil.
4. Lower the heat to medium and let the pan cool for a minute or two. Add the remaining tablespoon of sun dried tomato oil, the minced garlic and the sun dried tomato strips, and cook for about 2 minutes, stirring often.
5. Add the chicken stock and the Italian herbs and simmer for 2 minutes until reduced by about half.
6. Add the cream and bring back to a simmer, stirring from time to time.
7. Once simmering, stir in the remaining parmesan until melted into the sauce.
8. Add the baby spinach and pine nuts and stir gently until the spinach starts to wilt.
9. Return the chicken to the pan, coat it in the sauce and heat until hot. Serve over pasta, mashed potatoes or rice.

Summarized from Sugar Salt Magic's video. Watch it for the details.