Creamy Tuscan Chicken

A luxurious cream sauce coats tender chicken cutlets making this easy recipe a sure hit! Better than restaurant! We had it with air fryer fries but would have loved it over mashed potatoes.

Ingredients:

1 tbsp olive oil

3 boneless, skinless chicken breasts

1 tsp dry oregano

1 tsp dry basil

1/2 tsp salt

1/2 tsp pepper

2 tbsps butter

3/4 cup diced onion

5 tbsps minced garlic

2 tbsps sundried tomatoes (with some of it's oil) 

3 cups baby spinach leaves

1 1/4 cups heavy cream

1/2 cup parmesan 

First, split the chicken breast horizontally to form 6 cutlets. I find this is done easier with semi-frozen (or semi-thawed) chicken breasts. In a skillet, heat oil to medium season chicken with oregano, basil, salt and pepper and cook 8 minutes on the first side and 4 minutes on the other to an internal temperature of 165°F. You may need to cook 2 or 3 batches depending on the size of your skillet. Remove the chicken and set aside. Add butter to the same pan along with a splash of water or white wine to de-glaze. Then sauté the onion for 5 minutes adding the garlic in the last minute. Add sundried tomatoes, spinach, salt and pepper 2-3 minutes. Stir in cream and parmesan and heat to a simmer for about 3 minutes to reduce a little. Add the chicken back to the pan and heat through for 5 minutes. Serves 6

Link to Golden Air Fryer Fries:

https://www.hotandcoldrunningmom.ca/2025/01/golden-air-fryer-fries.html 

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