tuscan chicken

Ingredients:

• 3 tbsp butter or your preferred oil

• 1 ½ lb. boneless skinless chicken breast (filet each breast, should be about ½ in thick)

• Salt and pepper to taste

• 1 tsp oregano (optional)

• 1 medium onion (diced)

• 4 cloves garlic (minced)

• ½ c sundried tomatoes (drain oil, julienne)

• ½ c cream or milk of choice (cream or half & half will create a creamier sauce)

• ½ c chicken broth

• ½ c grated parmesan cheese (you can use less if you prefer)

• 1-2 c fresh spinach

Instructions:

• Season chicken breast with salt, pepper and ½ tsp of oregano.

• In a large pan, heat 2 tbsp butter/oil over medium heat.

• Add chicken breasts and sauté for 4 minutes on each side.

• Transfer chicken to plate and set aside (somewhere warm).

• Add remaining tbsp butter/oil to the same pan.

• Over medium heat, sauté onion, garlic, ½ tsp oregano and sundried tomatoes (about 2-3 minutes, add garlic last as garlic will cook quickly, 30 seconds – 1 minute).

• Slowly add broth, cream and parmesan (you should maintain a slight simmer when adding – try adding ¼ c of liquid at a time).

• Stir until smooth and simmer for 2-3 minutes (stirring occasionally).

• Season to taste with salt and pepper.

• Add spinach to the mixture and simmer until spinach has wilted.

• Add chicken back to the pan and reheat for 2-3 minutes.

• Top with grated parmesan (the more the better in my book) and fresh parsley.

Tips:

• Serve over pasta or your favorite risotto.

• For a lighter sauce, use a light milk or use ¾ c chicken broth and ¼ c cream/milk.

• Add extra spinach (if you are like me, I have to sneak vegetables in whenever I can – the sauce is so tasty your husband/kids won’t know the difference).