Tuscan Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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)

Directions

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.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 373 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 135 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 39 g