Creamy tuscan chicken
1 tbsp extra-virgin olive oil
4 boneless skinless chicken breasts
freshly ground pepper
1 tsp dried oregano
3 tbsp unsalted butter
3 cloves of garlic, minced (I use more)
1 1/2 cups cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated parmesan (I use more)
1. In a skillet over med heat, heat olive oil. Add chicken and season with salt, pepper and oregano. Cook until golden and no longer pink, 8 mins per side. Remove from skillet and set aside.
2. In the same skillet over med heat, melt butter. Add garlic and cherry tomatoes and season with salt and pepper. Cook unit tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Squish a few of the tomatoes for their juice.
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer for a couple of mins to reduce. Return chicken to skillet and cook until heated through, 5 mins. Remove from heat, squeeze with lemon and serve.
4. Good to serve over pasta or with rice and some veggies. Sauce is awesome!
main courses January 13, 2019 03:10