Tuscan Chicken

Trim the chicken breasts by horizontally cutting them from end to end to create 2 pieces.

Season both sides of the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Heat 2 tablespoons of olive oil in a deep large skillet over medium-high heat for about 1 minute.

Add the chicken to the skillet and cook for about 4-5 minutes per side until browned.

Remove the chicken from the pan and place it on a plate.

In the same pan, add 4 tablespoons of salted butter and let it melt.

Add 8 ounces of mushrooms to the pan and sauté for about 5 minutes until they soften and brown.

Stir in 1 cup of packed spinach, 1/4 cup of sun-dried tomatoes, and 2 tablespoons of minced garlic, and sauté for about 1 minute until the garlic is fragrant and the spinach wilts.

Pour in 1 cup of chicken broth, and optionally substitute with 1/2 cup of cooking wine and 1/2 cup of chicken broth.

Add 1 cup of heavy whipping cream and 2 tablespoons of Italian seasoning, then stir to combine.

Bring the mixture to a simmer, then reduce the heat to low.

Stir in 1 cup of freshly grated Parmesan cheese and add the chicken back into the pan.

Let the dish simmer for another 3-4 minutes, spooning the sauce over the chicken until it thickens.

Equipment Needed

Spice Level: