Chicken Florentine with Sun-Dried Tomato Cream Sauce
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Ingredients
  • 2large boneless, skinless chicken breastsapproximately 1 1/2 pounds
  • 2 tablespoons sun-dried tomato olive oilreserved after draining sun-dried tomatoes
  • 1/2small shallotminced, approximately 1 tablespoon
  • 4medium garlic clovesminced, approximately 1 1/2 tablespoons
  • 1cup chicken stock
  • 4 cups baby spinach
  • 3/4cup sun-dried tomatoes, oil-packeddrained and chopped (reserve oil for sautéing chicken)
  • 1cup heavy cream
  • 1teaspoon sea saltadditional to taste
  • 1/2teaspoon ground black pepperadditional to taste
Instructions
  1. Slice chicken breasts in half lengthwise to 1/2″ thickness.
  2. Season chicken breasts with salt and pepper on both sides.
  3. In a large cast-iron skillet or non-stick skillet, heat sun-dried tomato olive oil to medium-high heat.
  4. Cook chicken breasts for 4-5 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. Remove from pan. Set aside.
  5. Reduce heat to medium. Add shallots and cook for about 2 minutes, stirring often.
  6. Add garlic. Cook for approximately 30 seconds until fragrant.
  7. Add chicken stock, spinach and sun-dried tomatoes.
  8. When spinach wilts, reduce heat to low. Add heavy cream. Stir to incorporate. Warm cream, stirring occasionally for about 3 minutes. Add chicken back to skillet. Spoon sauce over chicken breasts. Serve immediately.
Recipe Notes

Stores well in the refrigerator for up to 3 days. Warm gently at 250 degrees Fahrenheit in a small oven-safe casserole dish covered with foil.

For more time savings, purchase thin sliced, boneless, skinless chicken breasts.

 

Recipe courtesy of www.sisterspicekitchen.com 
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