Tuscan Garlic Chicken in Creamy Sauce
Ingredients:
- 4 chicken cutlets (approx. 1 1/2 lbs total)
- 3/4 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper
- 1 tbsp dried oregano
- 3 tbsp olive oil, divided
- 1 medium shallot, minced
- 1/3 cup sun-dried tomatoes, drained and patted dry if oil-packed
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream or half-and-half
- 1 oz finely grated Parmesan cheese (about 1/2 cup if using a Microplane, or 1/3 cup pre-grated)
- 5 oz baby spinach (roughly 5 packed cups)
Cooking Instructions:
For the Chicken:
- Begin by patting the chicken dry with paper towels. Season evenly with 1/2 tsp of salt, the black pepper, and oregano.
- Heat 2 tbsp of olive oil in a skillet over medium-high heat until it’s shimmering. Cook the chicken in batches to avoid overcrowding, if necessary, searing each side until golden brown, about 3 to 5 minutes per side. Transfer the cooked chicken to a plate and set it aside.
For the Sauce:
- Lower the heat to medium. Add the last tablespoon of olive oil to the skillet. Toss in the minced shallot, cooking until it softens and turns lightly golden, roughly 1 minute.
- Stir in the sun-dried tomatoes, minced garlic, and the remaining 1/4 tsp of salt. Cook until everything is fragrant, about 30 seconds.
- Pour in the white wine, using a wooden spoon to scrape up any tasty bits stuck to the bottom of the skillet. Let the wine reduce by half, which should take about 30 seconds to 1 minute.
- Mix in the heavy cream and Parmesan cheese. Gradually add the baby spinach, stirring until each batch wilts down, which should take about 2 to 3 minutes.
- Return the chicken and any accumulated juices to the skillet. Let everything simmer until the chicken heats through and the sauce thickens slightly, about 3 to 4 minutes.
Serve the Tuscan Garlic Chicken hot, ideally with a side that complements its rich and creamy sauce.