Tuscan Chicken with a Sun-Dried Tomato and Mushroom Cream Sauce

 

Ingredients:

2-3 chicken breasts, if thick- halve them for a thinner cut

1 t salt

1/2 t pepper

1/2 t garlic powder

2 T olive oil, divided

1 T butter

8 oz brown mushrooms, coarse chop

1/4 cup sun-dried tomatoes in oil, patted dry and a coarse chop

1/4 cup green onions. chopped or use scant 1/4 cup red onions

3 garlic cloves, pressed

1 1/2 cups heavy whipping cream

1/2 cup Parmesan cheese, grated or shredded

2 cups fresh baby spinach

 

Directions:

In a large stainless skillet or enameled Dutch oven over medium heat melt 1 T of butter and 1T of olive oil. Season chicken all over with S&P and garlic powder. Add chicken to hot skillet and saute for 3-5 minutes on each side until browned and cooked through, using a instant read thermometer to 165 degrees.

Remove chicken to a plate to rest.

In the same pan over medium heat, add 1 T oil and the mushrooms, saute 5-7 minutes, stirring occasionally until lightly golden and excess liquid has evaporated. Add the sun-dried tomatoes, onions, garlic, 1/2 t salt and 1/4 t black pepper. Saute until the garlic is fragrant.

Stir in cream and the Parmesan cheese. Bring to a light boil and cook until sauce starts to thicken. Remove from heat and stir in spinach.  

Slice chicken and serve over mashed potatoes, rice or buttered noodles. 

Note: I like to double the sauce.