Garlic Tuscan Chicken
Easy Serves: 4
5 mins 35 mins
Main Dish American, Italian Chicken
Submitted by Melissa Green
Ingredients
- 2 chicken breasts butterflied
- 2 tbsp olive oil
- 2 tbsp salted butter
- salt and pepper to taste
- 1/8 cup white wine
- 6 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp sun dried tomatoes
- 2 tsp oregano
- 2 tsp basil
- 1 tsp rosemary optional
- 1 cup baby spinach
- 1 cup broccolini
Nutritional Information
Calories: 497kcal | Carbohydrates: 10g | Protein: 29g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 456mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2874IU | Vitamin C: 65mg | Calcium: 127mg | Iron: 2mg
Directions
In a skillet on medium heat, melt butter in olive oil. Place chicken breast in skillet and cook about 7-8 minutes on each side until internal temperature reads 165F. Set chicken aside, or place in a food warmer.
Deglaze pan with wine, then add in cloves of garlic and let cook until aromatic. Pour in chicken broth heavy cream and whisk together.
Stir in sun dried tomatoes, oregano, basil and rosemary and let simmer for about 5 minutes. Bring chicken back into skillet and reduce heat to low.
Add in spinach and broccolini and let sook until tender. Serve on a crusty bread, or pasta and enjoy!