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Tuscan Chicken
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Ingredients
0 of 18 gathered
Step by step
Method
7 steps
- 1
Whisk the broth, bouillon, onion powder, oregano, and red pepper flakes in a measuring cup. Shake 2 tablespoons cornstarch with 2 tablespoons cold water in a small jar and set it aside.
- 2
Slice the chicken breasts into 2–3 thin pieces, pound to about ½ inch thick, pat dry, season with salt, pepper, and Italian seasoning, then dust with flour.
- 3
Heat olive oil in a large skillet over medium-high. Sear the chicken in batches for 4–5 minutes per side, until golden. Transfer it to a plate.
- 4
Turn off the heat, leaving the browned bits in the skillet. Add the wine, garlic, and tomato paste over medium heat. Scrape the pan and let the mixture reduce by half, about 4–5 minutes.
- 5
Stir in the sun-dried tomatoes and broth mixture. Bring it to a gentle boil and reduce for 10 minutes. Shake the cornstarch jar again, pour it in slowly, and stir until the sauce thickens; lower the heat.
- 6
Let the bubbling stop, then stir in the cream and cream cheese. Add the Parmesan and stir until smooth. Fold in the spinach until just wilted.
- 7
Return the chicken and any juices to the skillet. Spoon sauce over it and heat 3–4 minutes, until the chicken reaches 165°F. Serve right away.