Dinner

Tuscan Chicken

Name: Tuscan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 small chicken breasts (about 1 1/2 pounds); 3/4 teaspoon kosher salt (divided); 1/4 teaspoon ground black pepper; 1 tablespoon oil from the jar of sun-dried tomatoes (divided); 1/4 cup oil-packed sun-dried tomatoes (drained and patted dry); 2 tablespoons unsalted butter (divided); 1 shallot (diced); 3 cloves garlic (minced (about 1 tablespoon); 1/2 teaspoon Italian seasoning; 6 ounces fresh baby spinach; 1/2 cup white wine or reduced sodium chicken broth; 1/2 cup half-and-half; Chopped fresh basil or parsley (for serving)

4 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

4 small chicken breasts (about 1 1/2 pounds)

3/4 teaspoon kosher salt (divided)

1/4 teaspoon ground black pepper

1 tablespoon oil from the jar of sun-dried tomatoes (divided)

1/4 cup oil-packed sun-dried tomatoes (drained and patted dry)

2 tablespoons unsalted butter (divided)

1 shallot (diced)

3 cloves garlic (minced (about 1 tablespoon)

1/2 teaspoon Italian seasoning

6 ounces fresh baby spinach

1/2 cup white wine or reduced sodium chicken broth

1/2 cup half-and-half

Chopped fresh basil or parsley (for serving)

방향

Prepare

Pat the chicken dry, then lightly pound it into an even thickness. Season both sides with 1/2 teaspoon of the salt and the pepper.

Heat

In a large skillet, heat 1/2 tablespoon of the sun-dried tomato oil over medium high heat. Add 1 tablespoon of the butter, then swirl to melt.

Cook

Add the first two pieces of chicken carefully into the skillet. Cook on the first side for 4 minutes, then flip and cook on the second side until golden and the chicken is cooked through, about 3 to 4 minutes more (chicken is considered cooked at 165°F—I prefer to remove it 5 to 10 degrees early, as its temperature will rise as it rests). Transfer to a plate. Add the remaining 1/2 tablespoon sun-dried tomato oil and 1 tablespoon butter. Cook the next two pieces of chicken in the same manner, then remove to a plate.

Cook

Reduce the heat to medium, then add the shallot. Cook until the shallot is softened, about 4 minutes. Stir in the garlic, Italian seasoning, and remaining 1/4 teaspoon salt. Let cook just until the garlic is fragrant, about 30 seconds

Deglaze

Add the wine, then scrape to remove any stuck-on browned bits. Simmer until the wine reduces by half, about 2 minutes.

Wilt

Stir in the spinach a few handfuls at a time, until it wilts.

Simmer

Stir in the half-and-half and sun-dried tomatoes. Reduce the heat to medium-low and let simmer until slightly thickened, about 3 minutes.

Finish

Return the chicken to the skillet, basting it with the sauce to coat. Let warm through for a few minutes. Sprinkle with basil. Enjoy hot.

영양 정보

1회 제공량

1 (of 4)

칼로리

373 kcal

지방 전체

18 g

포화 지방

7 g

불포화 지방

9 g

트랜스 지방

0.3 g

콜레스테롤

135 mg

나트륨

탄수화물 전체

7 g

식이섬유

2 g

총 당류

2 g

단백질

39 g