MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Creamy Tuscan Chicken
Categories: Poultry, Vegetables, Dairy, Cheese, Greens
Yield: 4 servings

2 tb Olive oil
2 Boned, skinned chicken
- breasts; halved
1/2 ts Salt
1/2 ts Pepper
1/4 c A-P flour; opt
1 tb Butter
1 sm Onion; halved & sliced
2 cl Garlic; minced
1/4 c Chicken broth
1 c Heavy whipping cream
1 c Grated Parmesan cheese;
- divided
3/4 ts Garlic powder
2 c Fresh baby spinach
1/3 c Julienned soft sun-dried
- tomatoes; NOT oil packed

On a clean cutting board, use a sharp knife to halve
your chicken breasts horizontally, so you have 4 thinner
chicken breasts.

Sprinkle both sides of chicken with salt and pepper. If
desired, dredge chicken in flour, shaking off any excess
flour before searing.

Heat oil in a large skillet over medium heat. Sear
chicken on one side, resisting the urge to move it
around! Once you can move it easily and itC╟╓s browned,
flip and sear the other side.

For the best sear, make sure your chicken has been out
of the fridge for at least 1/2 hour before cooking.

Remove chicken from the pan and set aside. In the same
pan, melt butter. Add onion and cook for a few minutes
until tender. Then add garlic and cook for one more
minute.

Add broth, stirring to loosen browned bits from the pan.
Bring to a boil, then stir in cream, 1/2 cup Parmesan
cheese and garlic powder. Reduce to a simmer and cook
over medium-low heat until the sauce begins to thicken,
about 5 minutes.

Return chicken to the pan. Add spinach, tomatoes and the
remaining 1/2 cup Parmesan. Cover pan and cook around 15
minutes. Serve while still warm.

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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