CREAMY TUSCAN CHICKEN Serves 3-4
2 pounds chicken breast tenders
FRESH ground sea salt and black pepper
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
3 cloves garlic, FINELY minced
2 small carrots, cut into large matchstick pieces
½ onion, diced
1/4-1/2 sun dried tomatoes, diced
2 cups FRESH baby spinach
2 cups heavy cream
½ cup FRESH grated Parmesan cheese
2 tablespoons FRESH parsley, chopped
- Generously season chicken with salt and pepper and lightly dredge with the Wondra flour, shaking off excess.
- Melt butter and oil in a skillet over medium-low heat.
- Sear chicken 2 minutes per side until golden. Remove chicken to plate and keep warm. Add carrots and onions, stirring and cooking 5-7 minutes until carrots are softened.
- Add the garlic and tomatoes, stirring to blend.
- Add the heavy cream bringing to a SLOW boil.
- Add the spinach, Parmesan cheese and parsley, stirring until the sauce has thickened slightly and spinach has wilted.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Serve!
