Creamy Tuscan Chicken
Ingredients
- 4 chicken cutlets (about 1 1/2 pounds total)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 3 tablespoons 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 ounce finely grated Parmesan cheese (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
- 5 ounces baby spinach (about 5 packed cups)
Instructions
- 1
Cook the chicken - Pat the chicken dry with paper towels and season all over with 1/2 teaspoon salt, pepper, and oregano. Heat 2 tablespoons of olive oil in a 10-inch or larger skillet over medium-high heat until simmering. Working in batches, if needed, add the chicken and sear until deeply browned, 3 to 5 minutes per side. Transfer the chicken to a plate and set aside while you make the sauce.
- 2
Make the sauce - Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the shallot and sauté until softened and lightly browned, about 1 minute. Add the sun-dried tomatoes, garlic, and remaining 1/4 teaspoon salt, and sauté until fragrant, about 30 seconds. Add the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Simmer until the wine has reduced by about half, 30 seconds to 1 minute. Stir in the heavy cream and Parmesan. Add the spinach a handful at a time, stirring after each addition until all the leaves are wilted into the sauce, 2 to 3 minutes.
- 3
Add the chicken and serve - Return the chicken and any juices on the plate to the skillet. Simmer until the chicken is warmed through and the sauce is slightly reduced and thickened, 3 to 4 minutes. Serve.
