Creamy Tuscan Garlic Chicken
- 4 skinned, boneless chicken breasts
- salt and pepper to taste
- 2 tbsps CaliVigin Extra Virgin Olive Oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup sun-dried tomatoes, julienne
- 1 cup fresh spinach
- 1 cup mushrooms (optional)
Season chicken breasts with salt and pepper on both sides.
Pour 2 tbsp of EVOO into pan on stove top, warm on medium-high heat.
Add seasoned chicken breasts to pan and cook for approximately 8-10 minutes per side (depending on breast thickness).
Remove cooked chicken from pan and set aside
In separate pan combine; 1 cup of heavy cream, 1/2 cup chicken broth, 1/2 cup parmesan cheese, garlic powder and Italian seasonings.
Add mushrooms to mixture at this point, if desired.
Whisk mixture until thick on medium heat, add additional 1/2 cup of Parmesan cheese and continue to wisk.
Add sun-dried tomatoes and spinach. Simmer until spinach wilts.
Add cooked chicken breasts to sauce mixture, combine and enjoy!