Creamy Tuscan Chicken

• servings: 3 servings
• active time: Prep: 10 minutes
• total time: 30 minutes

Ingredients

3 medium boneless, skinless chicken breasts

salt and pepper

oregano

1 tbsp of olive oil for cooking.

1 – 2 tbsp of unsalted butter

3 cloves of minced garlic

1 1/2 cup of cherry tomatoes, sliced.

3 cups of baby spinach

1 cup of table or heavy cream.

1/3 cup of parmesan

Fresh parsley for garnish

Rice to serve over

Directions

Season both sides of the chicken with salt, pepper, and oregano.

Add the olive oil to a pan over medium-high heat and place the chicken in. Let the chicken sit still, and sear, for 4 to 5 minutes on each side or until it is browned and cooked through.

Set the chicken aside on a plate.

Place the butter in, deglaze the pan, and allow it to melt down.

Add the garlic in and saute until fragrant. This should take 30 seconds or so. Be sure not to burn the garlic.

Put the cherry tomatoes in and fry them just to the point where they are ready to pop.

Add the spinach in. Cook and stir it until it begins to wilt.

Place the cream and parmesan in and stir. Hit it with a little more salt and pepper and stir once again. Once it reaches a simmer reduce the heat to low, and simmer for about 3 minutes.

Put the chicken back in and simmer for another 5 to 7 minutes. Be sure to spoon some sauce over the top as it simmers.

Serve it over rice. Squeeze some lemon over and garnish with some fresh parsley.