Tuscan Chicken

Name: Tuscan Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Chicken Breast (2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets); 1 ¼ tsp Kosher Salt (1 ¼ teaspoons kosher salt); ½ tsp Garlic Powder (½ teaspoon garlic powder); ½ tsp Onion Powder (½ teaspoon onion powder); ½ tsp Dried Oregano (½ teaspoon dried oregano); 0 pieces Black Pepper (Freshly ground black pepper); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 tbsp Butter (2 tablespoons salted butter); 2 cloves Garlic (2 cloves garlic, finely minced); ¼ cup Sun-dried Tomatoes (¼ cup julienne cut sun dried tomatoes); 2 tbsp Capers (2 tablespoons capers, drained); ¾ cup Heavy Cream (¾ cup heavy cream); ¼ cup Whole Milk (¼ cup milk); 2 cup Baby Spinach (2 cups baby spinach, loosely packed); 0 pieces Parmesan Cheese (Grated Parmesan cheese, for serving); 2 pieces Lemon (2 lemon wedges, for serving)

Tuscan Chicken - Main Dish (Mediterranean)

30 minMediterranean

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Breast2 pieces · 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
Kosher Salt1 ¼ tsp · 1 ¼ teaspoons kosher salt
Garlic Powder½ tsp · ½ teaspoon garlic powder
Onion Powder½ tsp · ½ teaspoon onion powder
Dried Oregano½ tsp · ½ teaspoon dried oregano
Black Pepper0 pieces · Freshly ground black pepper
Olive Oil2 tbsp · 2 tablespoons olive oil
Butter2 tbsp · 2 tablespoons salted butter
Garlic2 cloves · 2 cloves garlic, finely minced
Sun-dried Tomatoes¼ cup · ¼ cup julienne cut sun dried tomatoes
Capers2 tbsp · 2 tablespoons capers, drained
Heavy Cream¾ cup · ¾ cup heavy cream
Whole Milk¼ cup · ¼ cup milk
Baby Spinach2 cup · 2 cups baby spinach, loosely packed
Parmesan Cheese0 pieces · Grated Parmesan cheese, for serving
Lemon2 pieces · 2 lemon wedges, for serving

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Steps

1Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with 1 teaspoon of the kosher salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
2Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate.
3Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining 1/4 teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
4Add the spinach and cook until wilted, about 1 minute, then return the chicken to the pan and warm it for 2 minutes, spooning the sauce over the chicken. Serve topped with the sauce and grated Parmesan cheese.