Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6-8 oz each), butterflied or pounded to 3/4-inch thickness
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil (or reserved oil from tomatoes)
  • 1 tbsp Unsalted Butter
  • 1/2 cup Sun-dried Tomatoes, oil-packed (drained, reserve 1 tbsp oil, thinly sliced)
  • 1 small Shallot or 1/2 small Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc) OR Low-Sodium Chicken Stock
  • 1 cup Low-Sodium Chicken Stock
  • 1 cup Heavy Cream (Double Cream, 35% fat content)
  • 1/2 cup Freshly Grated Parmesan Cheese, firmly packed
  • 1/2 tsp Dried Italian Herbs (Oregano and Basil blend)
  • 1 cup Fresh Spinach, roughly chopped
  • 1 tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Season the chicken breasts generously on both sides with salt and pepper.
  2. Heat the skillet over medium-high heat. Add the olive oil and butter. Once the butter foams, carefully place the chicken in the pan (work in batches if necessary).
  3. Sear for 4-5 minutes per side until deeply golden brown and cooked through (internal temperature should be 165°F / 74°C).
  4. Remove the chicken from the pan and set it aside on a plate. Keep warm and covered loosely with foil.
  5. Reduce the heat to medium. Add the reserved sun-dried tomato oil. Add the sliced sun-dried tomatoes and diced shallots/onion to the pan. Sauté for 3-4 minutes until softened, scraping up any delicious browned bits (fond) from the chicken sear.
  6. Stir in the minced garlic and dried herbs. Cook for 60 seconds until fragrant—do not let the garlic burn.
  7. Pour in the white wine or stock. Bring to a simmer and scrape the bottom of the pan vigorously with a wooden spoon for 2 minutes, reducing the liquid by half.
  8. Pour in the chicken stock and heavy cream. Bring the mixture to a low simmer.
  9. Reduce the heat to low. Stir in the grated Parmesan cheese until fully melted and the sauce thickens slightly. Taste and adjust seasoning (salt and pepper). Do not allow the sauce to boil vigorously.
  10. Stir in the fresh spinach. Cook for 1-2 minutes until completely wilted.
  11. Place the seared chicken back into the skillet, nestled into the sauce. Spoon the sauce over the chicken breasts.
  12. Simmer gently for 2-3 minutes to heat the chicken through and allow the flavours to marry.
  13. Remove from heat, garnish with fresh basil or parsley, and serve immediately with plenty of sauce.