2019 Chardonnay with Tuscan Chicken
Recipe Date:
June 1, 2022
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
So much sauce....and the chicken is so tender and juicy. Make sure to have some bread ready, so you don't have to lick the plate. (Delish.com)
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 boneless chicken breasts (or thighs if you prefer)
- 1 tsp dried oregano
- 3 tbsps butter
- 3 cloves garlic
- 1 1/2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- lemon wedges (optional)
- Salt & pepper for seasoning
Directions
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
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Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
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Serve with mashed potatoes or rice pilaf and a lovely salad.