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 it'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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