Pollo Alla Toscana

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Parmesan cheese (1/2 cup, grated (plus extra for garnish))
• Heavy cream (1 cup)
• Chicken broth (1 cup)
• White wine (1/2 cup (a dry variety like pinot grigio))
• Fresh spinach (4 cups, packed)
• Sun-dried tomatoes (1/2 cup, chopped)
• Garlic (4 cloves, minced)
• Olive oil (2 tablespoons)
• Chicken breasts (4 boneless, skinless)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them until browned on both sides, approximately 4-5 minutes per side. Remove the chicken from the skillet and set aside to rest.
3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the chopped sun-dried tomatoes and packed spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
5. Pour in the white wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and let it cook for 2 minutes.
6. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 2 minutes until the sauce thickens slightly.
7. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
8. Serve the Pollo alla Toscana warm, garnished with additional grated Parmesan cheese if desired.