Creamy Tuscan Chicken

A luxurious cream sauce coats tender chicken cutlets making this easy recipe a sure hit! Better than restaurant!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, split the chicken breast horizontally to form 6 cutlets. I find this is done easier with semi-frozen (or semi-thawed) chicken breasts. In a skillet, heat oil to medium season chicken with oregano, basil, salt and pepper and cook 8 minutes on the first side and 4 minutes on the other to an internal temperature of 165°F. You may need to cook 2 or 3 batches depending on the size of your skillet. Remove the chicken and set aside. Add butter to the same pan along with a splash of water or white wine to de-glaze. Then sauté the onion for 5 minutes adding the garlic in the last minute. Add sundried tomatoes, spinach, salt and pepper 2-3 minutes. Stir in cream and parmesan and heat to a simmer for about 3 minutes to reduce a little. Add the chicken back to the pan and heat through for 5 minutes.

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