Creamy Tuscan Chicken with Sun-dried Tomatoes and Spinach

Cut 2 chicken breasts into thirds to create thin cutlets.

Heat a large pan and add 2 tablespoons of extra virgin olive oil to coat the bottom.

Once the oil is hot, dredge the chicken cutlets in flour and season with salt and pepper.

Brown the chicken cutlets in batches, about 3 at a time, until golden on each side. They do not need to be fully cooked.

Remove the browned chicken cutlets and place them on a dish lined with paper towels.

Add another tablespoon of olive oil to the pan and reduce the heat to medium-low.

Add 3 cloves of sliced garlic and 1 cup of julienne sun-dried tomatoes to the pan and cook until the garlic starts to brown.

Pour in 1 cup of white wine and let it reduce by half.

Once reduced, add 1 cup of chicken stock and let that reduce by half as well.

Add 1.5 cups of heavy cream to the pan and bring to a simmer.

Once simmering, add a couple handfuls of spinach and let it wilt down.

Stir in 1 cup of grated pecorino Romano cheese until combined.

Return the browned chicken to the pan and let it finish cooking in the sauce until thickened.

Simmer until the sauce has reduced by about half and thicken to desired consistency.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Plate the dish and serve.

Equipment Needed

Spice Level: