Creamy Tuscan Chicken

Ingredients

• 4 chicken breasts, skinless and deboned, sliced in half horizontally and pounded to 1/2 inch thickness
• 2 shallots, minced
• 3 cloves of garlic, minced
• 1 c. chicken stock or 1/2 c. stock and 1/2 c. dry white wine
• 1 c. heavy cream
• 3 Tbs olive oil
• 3/4 c. drained, julienned sun-dried tomatoes
• 4 c. sliced cherry tomatoes
• 3/4 c. freshly grated Parmigiano Reggiano
• 1/2 tsp dry oregano
• 3 c. of tightly packed baby spinach
• Flour for dredging the chicken breasts
• Kosher salt and cracked pepper to taste

Preparation

1. 1.In a large cast iron skillet, heat 3 tablespoons of olive oil over medium-high heat.
2. 2.Salt and pepper pounded chicken, then dredge in flour.
3. 3.Shake off excess and brown on each side for about 3 minutes each. Set aside and tent with aluminum foil.
4. 4.In the same skillet, add olive oil and sauté minced shallot for 2-3 minutes, then add minced garlic for an additional minute.
5. 5.Deglaze the skillet with chicken stock or dry white wine, scraping up brown bits. Add oregano.
6. 6.Simmer on medium-high heat for about 5 minutes. Reduce heat to low and add cream and cheese.
7. 7.Stir the sauce and add the sun-dried tomatoes and sliced cherry tomatoes. Cook for an additional 5 minutes, being careful not to boil the cream.
8. 8.Add spinach and simmer for an additional 3 minutes. Salt and pepper to taste.
9. 9.Pour the sauce over the chicken and serve.